Smoky Orange Jicama Salsa Recipes

JICAMA ORANGE SALSA

Make and share this Jicama Orange Salsa recipe from Food.com.

Provided by BakinBaby

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Jicama Orange Salsa image

Steps:

Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad.

Nutrition Facts : Calories 70.3, Fat 0.3, SaturatedFat 0.1, Sodium 293.5, Carbohydrate 17.2, Fiber 3.9, Sugar 11.3, Protein 1.3

Ingredients

2 medium oranges, peeled and chopped
1 cup jicama, chopped
1/2 cup tomatillo, chopped
1/2 cup red onion, chopped
4 tablespoons cilantro, chopped
2 tablespoons lime juice
2 teaspoons honey
1/2 teaspoon salt
2 tablespoons jalapenos, chopped fine

JICAMA-ORANGE SALAD

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Jicama-Orange Salad image

Steps:

Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

Ingredients

4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate

HOMEMADE SMOKY SALSA

This no-salt-added salsa is delicious raw or can be used in any recipe requiring salsa or picante sauce. It will keep, covered, in the fridge up to one week.

Provided by Buckwheat Queen

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 20m

Yield 5

Number Of Ingredients 10

Homemade Smoky Salsa image

Steps:

Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.

Nutrition Facts : Calories 68.2 calories, Carbohydrate 6.5 g, Fat 4.8 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 11.9 mg, Sugar 2.8 g

Ingredients

1 ½ cups tomatoes, chopped
1 ½ bunches chopped fresh cilantro
1 red onion, chopped
1 large fresh jalapeno pepper, diced
¼ cup fresh lime juice
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons liquid smoke flavoring
1 teaspoon ground black pepper
½ teaspoon chipotle flakes

JICAMA SALSA

Provided by Sunny Anderson

Time 5m

Yield 4 servings

Number Of Ingredients 10

Jicama Salsa image

Steps:

Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.

Ingredients

1 (1 1/2 pound) jicama, peeled and diced
1 Granny Smith apple, peeled, cored and diced
1/2 small red onion, diced
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Pinch kosher salt and freshly ground black pepper

BARBECUED BURRITOS

Betty Crocker's Great Grilling cookbook shares a recipe! Brushing the folded burritos with barbecue sauce before grilling is a bit unusual, but the wonderful flavor is well worth it!

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h

Yield 6

Number Of Ingredients 20

Barbecued Burritos image

Steps:

With fork, pierce beef several times on both sides. In shallow nonmetal dish or resealable food-storage plastic bag, mix all remaining beef ingredients. Add beef; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
In small nonmetal bowl, mix all salsa ingredients until blended. Cover; refrigerate at least 2 hours to blend flavors.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Wrap tortillas in heavy-duty foil.
Remove beef from marinade; discard marinade. Place beef on grill rack. Cover and grill beef over medium heat 25 to 30 minutes for medium doneness, turning once. Add packet of tortillas for last 5 minutes of grilling, turning occasionally, until warm.
Cut beef across grain into thin slices. Place beef, cheese, onion, tomato and avocado on center of each tortilla. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush burritos with barbecue sauce.
Grill burritos uncovered over medium heat 5 minutes, turning once, until hot. Serve burritos with salsa.

Nutrition Facts : Calories 450, Carbohydrate 50 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg

Ingredients

1 boneless beef top round steak, about 1 inch thick (1 lb)
1 can (5 1/2 oz) spicy eight-vegetable juice
2 tablespoons lime juice
1 tablespoon vegetable oil
1/4 teaspoon salt
1 medium orange, peeled, chopped
1/2 cup chopped peeled jicama
1/4 cup chopped tomatillas
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon lime juice
1 teaspoon honey
1/4 teaspoon salt
1 small serrano chile, seeded, finely chopped (1 tablespoon)
6 flour tortillas (10 inches in diameter)
1 cup shredded Cheddar cheese (4 oz)
1 medium onion, chopped (1/2 cup)
1 medium tomato, chopped (3/4 cup)
1 medium avocado, chopped
3/4 cup spicy barbecue sauce