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Backpacker Magazine – September 2008
Packing Heat: Fiery Southwestern Recipes
These 4 red-hot recipes will warm you faster than any campfire.
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Tags:
- Recipes |
- Food & nutrition |
Orange Chili Salsa
This light, fruity garnish is so good you'll make it at home.
1 red jalapeño
1 green jalapeño
1 tablespoon fresh cilantro or parsley
1/4 cup slivered raw almonds
2 large navel oranges
1 tablespoon olive oil
In camp
Dice jalapeños and sauté in olive oil for about 8 minutes. Add almonds and chopped parsley and sauté for 6-7 minutes more, or until almonds are lightly browned. Peel oranges and slice out segments, holding each orange over a bowl to catch the juice; cut segments into bite-size chunks. Squeeze juice from leftover orange membranes into bowl. Add chili mixture and toss. Serves 4-5.
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READERS COMMENTS
I would use cilantro instead of parsley in most of these recipes, it has a more authentic Mexican flavor.
I tried the tortilla soup from Packit Gourmet earlier this summer and it was fantastic! This one looks great too, but the one from Packit Gourmet was really, really easy. I didn’t have to chop or prep anything and it was ready in about 7 minutes. Tasted great and it seems like it would be even better now that the weather is getting a little bit colder. I always like a nice soup on a cold night!
I tried the tortilla soup from Packit Gourmet earlier this summer and it was fantastic! This one looks great too, but the one from Packit Gourmet was really, really easy. I didn’t have to chop or prep anything and it was ready in about 7 minutes. Tasted great and it seems like it would be even better now that the weather is getting a little bit colder. I always like a nice soup on a cold night!
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