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<title
title>Salsa | Cooking Light, August 2009</title
title>
</head
head>
<body
body>
<h2
h2>Fiery Grilled Peach and Habanero Salsa</h2h2>
<p
p>Grilling the peaches caramelizes their natural sugar. Serve with grilled pork, fish--like
striped bass, pictured--or chicken. Refrigerate for up to three days.</p p>
<ul
ul>
<li
li><abbr
abbr title
title="Quantity">4</abbr
abbr>large peeled peaches, halved and pitted (about 1
pound)</li
li>
<li
li><abbr
abbr title
abbr>(.25" thick) slices red onion</li
li>
<li
li>Cooking Spray</li
li>
<li
li><abbr
abbr title
abbr>tablespoons chopped fresh cilantro</li
li>
<li
li><abbr
abbr title
abbr>tablespoons fresh lime juice</li
li>
<li
li><abbr
abbr title
abbr>teaspoons sugar</li
li>
<li
li><abbr
abbr title
abbr>teaspoon grated orange rind</li
li>
<li
li><abbr
abbr title
abbr>teaspoon finely chopped seeded habanero pepper</li
li>
<li
li><abbr
abbr title
title="Quantity">.5</abbr
abbr>teaspoon salt</li
li>
</ul
ul>
<ol
ol>
<li
li>Prepare grill to medium-high heat</li
li>
<li
li>Lightly coat peaches and onion with cooking spray</lili>
<li
li>Place peaches and onion on grill rack coated with cooking spray</lili>
<li
li>Grill peaches 2 minutes on each side. Cool and chop peaches</lili>
<li
li>Grill onion 3 minutes on each side</li
li>
<li
li>Cool and chop onion</li
li>
<li
li>Combine peaches, onion, cilantro, and remaining ingredients in a medium bowl; toss
well</li
li>
<li
li>Let stand 15 minutes<p
p><strong
strong>yield:</strong
strong>15 servings (serving size: .75 cup)</p
p
></li
li>
</ol
ol>
<ul
ul>
<li
li>CALORIES 20;</li
li>
<li
li>FAT 0.1g(<ul
ul><li
li>sat 0g,</li
li><li
li>mono 0g,</li
li><li
li>poly 0g,</li
li></ul
ul>);</li
li>
<li
li>PROTEIN 0.4g;</li
li>
<li
li>CARB 5g;</li
li>
<li
li>FIBER 0.7g;</li
li>
<li
li>CHOL 0mg;</li
li>
<li
li>IRON 0.1mg;</li
li>
<li
li>SODIUM 78mg;</li
li>
<li
li>CALC 4mg</li
li>
</ul
ul>
<table
table>
<tr
tr>
<th
th>Salsa</th
th>
<td
td>Salsa is the spanish word for sauce. The most traditional type is made from
tomatoes, onions, cilantro, and chiles. Yet the term applies to a chunky (or
sometimes pureed) mix of vegetables and/or fruits, herbs, and spices-- fresh or
cooked. Ranging in spiciness from mild to fiery, salsa is a common accompaniment
for Latin dishes.</td
td>
</tr
tr>
</table
table>
<h1
h1>prime pairings</h1
h1>
<h2
h2>Salsas, chutneys, and relishes make dinner planning a snap. Just cook simply seasoned
meat, poultry, or fish, then serve it with one of our bold-flavored, bright-colored
condiments.</h2
h2>
<dl
dl>
August 04, 2009 Crimson Editor

Food.html 2 / 3
<dt
dt>Grilled Chicken Breast</dt dt>
<dd
dd><strong
strong>best with:</strong
strong>
<ul
ul>
<li
li>Ginger-Nectarine Salsa;</li
li>
<li
li>Pan-Roasted Corn and Tomatoe Relish;</lili>
<li
li>Citrus-Avocado Salsa;</li
li>
<li
li>Fiery Grilled Peach and Habanero Salsa;</li li>
<li
li>Roasted Poblano and Tomatoe Salsa;</lili>
<li
li>Tomatoe Chow-Chow</li
li>
</ul
ul>
<pp>Prepare grill to medium-high heat. Sprinkle 4 (6-ounce) skinless, boneless
chicken breast halves with .5 teaspoon salt and .25 teaspoon freshly ground
black pepper. Place chicken on grill rack coated with cooking spray. Grill
chicken 6 minutes on each side or until done.</p p>
<ul
ul>
<li
li>CALORIES 183;</lili>
<li
li>FAT 4g(<ul
ul><li
li>sat 1.1g,</li
li><li
li>mono 1.4g,</lili><li
li>poly 0.9g,</li
li></ul
ul>);</
li
li>
<li
li>PROTEIN 34g;</lili>
<li
li>CARB 0.1g;</li
li>
<li
li>FIBER 0g;</li
li>
<li
li>CHOL 94mg;</li
li>
<li
li>IRON 1.2mg;</li
li>
<li
li>SODIUM 373mg;</lili>
<li
li>CALC 17mg</li
li>
</ul
ul>
</dd
dd>
<dt
dt>Grilled Striped Bass</dt dt>
<dd
dd><strong
strong>
<ul
ul>
<li
li>
<li
li>Fiery Grilled Peach and Habanero Salsa;</lili>
</ul
ul>
<pp>Prepare grill to medium-high heat. Sprinkle 4 (6-ounce) striped bass fillets with
.5 teaspoon salt and .25 teaspoon freshly ground black pepper. Place fish on
grill rack coated with cooking spray. Grill 4 minutes on each side or until each
side or until each fish flakes easily or until desired degree of doneness.</p p>
<ul
ul>
<li
<li
li>FAT 3.8g(<ul
ul><li
li>sat 0.8g,</li
li><li
li>mono 1.1g,</li
li><li
li>poly 1.3g,</li
li></ul
ul>);
</li
li>
<li
li>PROTEIN 29g;</lili>
<li
li>CARB 0.1g;</li
li>
<li
li>FIBER 0g;</li
li>
<li
li>CHOL 131mg;</li
li>
<li
li>IRON 1.4mg;</li
li>
<li
<li
li>CALC 25mg</li
li>
</ul
ul>
</dd
dd>
<dt
dt>Roasted Pork Tenderloin</dt
dt>
<dd
dd><strong
strong>
<ul
ul>
<li
li>
<li
li>Fiery Grilled Peach and Habanero Salsa;</li
li>
<li
li>Curried Pineapple and Stone Fruit Chutney</li
li>
</ul
ul>
<p
p>Prepare grill to medium-high heat. Sprinkle .5 teaspoon salt and .25 teaspoon
freshly ground black pepper over 1 (1-pound) por tenderloin. heat a large
skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat.
Add pork to pan; cook 3 minutes, browning on all sides. Bake pork at 400 degrees
for 22 minutes or until a thermometer registers 155 degress (slightly pink). Let
stand 10 minutes before cutting across grain into thin slices. </p
p>
<ul
ul>

Food.html 3 / 3
<li
<li
li>FAT 7.5g(<ul
ul><li
li>sat 1.9g,</li
li><li
li>mono 4.1g,</li
li><li
li>poly 0.7g,</li
li></ul
ul>);
</li
li>
<li
li>PROTEIN 24g;</li
li>
<li
li>CARB 0.1g;</li
li>
<li
li>FIBER 0g;</li
li>
<li
li>CHOL 67mg;</li
li>
<li
li>IRON 1.3mg;</li
li>
<li
<li
li>CALC 6mg</li
li>
</ul
ul>
</dd
dd>
</dl
dl>
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body>
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August 04, 2009 Crimson Editor

August 04, 2009 Crimson Editor

August 04, 2009 Crimson Editor

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