•    20 minutes
  •    Makes 10 servings

Citrus-Chipotle Island Relish

Ingredients

  • 1 can (15 ounces) Mandarin oranges
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • 2 teaspoons finely chopped seeded chipotle peppers in adobo sauce
  • 1/4 teaspoon salt

Instructions

  • 1. Drain oranges, reserving 2 tablespoons juice in medium bowl. Discard remaining juice. Roughly chop oranges and add to bowl.

  • 2. Add onion, cilantro, lime juice, oil, chipotle pepper and salt; mix well. Cover and refrigerate at least 1 hour to allow flavors to blend. Serve cold.

  •    10 minutes
  •    Makes 16 servings

Chimichurri

Ingredients

  • 1/2 cup fresh parsley, well packed
  • 1/2 cup fresh cilantro, well packed
  • 1 shallot
  • 1 juice of lemon
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 4 cloves garlic
  • 1/4 teaspoon salt

Instructions

  • 1. Place all ingredients in food processor or blender container. Cover; process until finely chopped. Serve at room temperature.

  •    10 minutes
  •    Makes 9 servings

Horseradish Cream Sauce

Ingredients

  • 1 cup reduced-fat dairy sour cream
  • 1/4 cup thinly sliced chives
  • 1/4 cup prepared horseradish
  • 1 teaspoon chopped fresh tarragon

Instructions

  • 1. Combine ingredients in small bowl; cover and refrigerate until ready to use.

  •    20 minutes
  •    Makes 8 servings

Corn Relish

Ingredients

  • 1 cup frozen corn, thawed
  • 1/2 cup chopped seeded tomatoes
  • 1/2 cup chopped seeded cucumber
  • 3 tablespoons thinly sliced green onions
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

Instructions

  • 1. Combine ingredients. Serve cold.

  • Cook's Tips: You may use cooked fresh corn instead of frozen corn; omit sugar when using fresh corn.