This Salsa recipe is a wonderful way to give your grilled meats an extra flavor kick. Make a batch and have it on the table when you serve wonderful pork recipes such as tenderloin or pork chops.  

2 medium tomatoes, seeded and chopped

1 orange, peeled, sectioned and chopped

2 stalks celery, chopped

2 green onions, sliced

1 jalapeño chile, seeded and finely chopped* (optional)

1/2 cup reserved bloody Mary marinade
 

1. Stir together tomatoes, orange, celery, onions and chile, if desired, in medium bowl.

2. Add reserved marinade. Gently toss until tomato mixture is coated.

Makes about 3 cups.

* To prevent burning of skin and eyes, do not touch jalapeño chile with your bare hands. Wear plastic or rubber gloves to finely chop chile and afterwards wash hands well with soap and water.
 

Recipe courtesy of the National Pork Board.

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