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Food.html 1 / 3August 04, 2009 Crimson Editor<!DOCTYPEDOCTYPE htmlhtml PUBLICPUBLIC "-//W3C//DTD XHTML 1.1//EN" "http://www.w3.org/TR/xhtml11/DTD/xhtml11.dtd"><htmlhtml xmlns="http://www.w3.org/1999/xhtml"><headhead><metameta httphttp-equivequiv="Content-Type" contentcontent="text/html; charset=utf-8" /> <titletitle>Salsa | Cooking Light, August 2009</titletitle></headhead><bodybody><h2h2>Fiery Grilled Peach and Habanero Salsa</h2h2><pp>Grilling the peaches caramelizes their natural sugar. Serve with grilled pork, fish--likestriped bass, pictured--or chicken. Refrigerate for up to three days.</pp><ulul><lili><abbrabbr titletitle="Quantity">4</abbrabbr>large peeled peaches, halved and pitted (about 1 pound)</lili><lili><abbrabbr titletitle="Quantity">2</abbrabbr>(.25" thick) slices red onion</lili> <lili>Cooking Spray</lili><lili><abbrabbr titletitle="Quantity">2</abbrabbr>tablespoons chopped fresh cilantro</lili> <lili><abbrabbr titletitle="Quantity">1</abbrabbr>tablespoons fresh lime juice</lili> <lili><abbrabbr titletitle="Quantity">1</abbrabbr>teaspoons sugar</lili> <lili><abbrabbr titletitle="Quantity">1</abbrabbr>teaspoon grated orange rind</lili> <lili><abbrabbr titletitle="Quantity">1</abbrabbr>teaspoon finely chopped seeded habanero pepper</lili> <lili><abbrabbr titletitle="Quantity">.5</abbrabbr>teaspoon salt</lili> </ulul><olol><lili>Prepare grill to medium-high heat</lili><lili>Lightly coat peaches and onion with cooking spray</lili><lili>Place peaches and onion on grill rack coated with cooking spray</lili><lili>Grill peaches 2 minutes on each side. Cool and chop peaches</lili><lili>Grill onion 3 minutes on each side</lili><lili>Cool and chop onion</lili><lili>Combine peaches, onion, cilantro, and remaining ingredients in a medium bowl; tosswell</lili><lili>Let stand 15 minutes<pp><strongstrong>yield:</strongstrong>15 servings (serving size: .75 cup)</pp ></lili></olol><ulul><lili>CALORIES 20;</lili><lili>FAT 0.1g(<ulul><lili>sat 0g,</lili><lili>mono 0g,</lili><lili>poly 0g,</lili></ulul>);</lili> <lili>PROTEIN 0.4g;</lili><lili>CARB 5g;</lili><lili>FIBER 0.7g;</lili><lili>CHOL 0mg;</lili><lili>IRON 0.1mg;</lili><lili>SODIUM 78mg;</lili><lili>CALC 4mg</lili></ulul><tabletable><trtr><thth>Salsa</thth><tdtd>Salsa is the spanish word for sauce. The most traditional type is made fromtomatoes, onions, cilantro, and chiles. Yet the term applies to a chunky (orsometimes pureed) mix of vegetables and/or fruits, herbs, and spices-- fresh orcooked. Ranging in spiciness from mild to fiery, salsa is a common accompanimentfor Latin dishes.</tdtd></trtr></tabletable><h1h1>prime pairings</h1h1><h2h2>Salsas, chutneys, and relishes make dinner planning a snap. Just cook simply seasonedmeat, poultry, or fish, then serve it with one of our bold-flavored, bright-coloredcondiments.</h2h2><dldl>

Food.html 2 / 3August 04, 2009 Crimson Editor<dtdt>Grilled Chicken Breast</dtdt><dddd><strongstrong>best with:</strongstrong> <ulul><lili>Ginger-Nectarine Salsa;</lili><lili>Pan-Roasted Corn and Tomatoe Relish;</lili><lili>Citrus-Avocado Salsa;</lili><lili>Fiery Grilled Peach and Habanero Salsa;</lili><lili>Roasted Poblano and Tomatoe Salsa;</lili><lili>Tomatoe Chow-Chow</lili></ulul><pp>Prepare grill to medium-high heat. Sprinkle 4 (6-ounce) skinless, bonelesschicken breast halves with .5 teaspoon salt and .25 teaspoon freshly groundblack pepper. Place chicken on grill rack coated with cooking spray. Grillchicken 6 minutes on each side or until done.</pp><ulul><lili>CALORIES 183;</lili><lili>FAT 4g(<ulul><lili>sat 1.1g,</lili><lili>mono 1.4g,</lili><lili>poly 0.9g,</lili></ulul>);</ lili><lili>PROTEIN 34g;</lili><lili>CARB 0.1g;</lili><lili>FIBER 0g;</lili><lili>CHOL 94mg;</lili><lili>IRON 1.2mg;</lili><lili>SODIUM 373mg;</lili><lili>CALC 17mg</lili></ulul></dddd><dtdt>Grilled Striped Bass</dtdt><dddd><strongstrong>best with:</strongstrong> <ulul><lili>Ginger-Nectarine Salsa;</lili><lili>Fiery Grilled Peach and Habanero Salsa;</lili></ulul><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 ongrill rack coated with cooking spray. Grill 4 minutes on each side or until eachside or until each fish flakes easily or until desired degree of doneness.</pp><ulul><lili>CALORIES 159;</lili><lili>FAT 3.8g(<ulul><lili>sat 0.8g,</lili><lili>mono 1.1g,</lili><lili>poly 1.3g,</lili></ulul>); </lili><lili>PROTEIN 29g;</lili><lili>CARB 0.1g;</lili><lili>FIBER 0g;</lili><lili>CHOL 131mg;</lili><lili>IRON 1.4mg;</lili><lili>SODIUM 403mg;</lili><lili>CALC 25mg</lili></ulul></dddd><dtdt>Roasted Pork Tenderloin</dtdt><dddd><strongstrong>best with:</strongstrong> <ulul><lili>Ginger-Nectarine Salsa;</lili><lili>Fiery Grilled Peach and Habanero Salsa;</lili><lili>Curried Pineapple and Stone Fruit Chutney</lili></ulul><pp>Prepare grill to medium-high heat. Sprinkle .5 teaspoon salt and .25 teaspoonfreshly ground black pepper over 1 (1-pound) por tenderloin. heat a largeskillet 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 degreesfor 22 minutes or until a thermometer registers 155 degress (slightly pink). Letstand 10 minutes before cutting across grain into thin slices. </pp><ulul>