Simple Orange Salsa

February 8, 2017

Test Kitchen-Approved

Author Notes: This is more of a guide than anything. Adjust with what you have on hand— use red onion in place of the shallot, jalapeño in place of the Serrano, other herbs in place of the cilantro, etc. I like serving this salsa with these pepita-crusted chicken breasts. Alexandra Stafford

Makes: 1 to 2 cups

Ingredients

  • 2 to 3 oranges, peeled, segments cut from pith
  • 1 small shallot, thinly sliced
  • 1 small Serrano pepper, seeds removed, finely diced
  • Small amount of cilantro, coarsely chopped
  • Salt, to taste
  • 1 to 2 tablespoons olive oil
In This Recipe

Directions

  1. Place the oranges in a medium bowl. Squeeze rinds and remaining membranes into the bowl to extract all of the juice. Add the shallots, pepper, cilantro, pinch salt and 1 tablespoon olive oil. Taste. Adjust as needed with more salt or oil. If you need more acidity, you can add a splash of vinegar or a squeeze of lemon or lime juice.

More Great Recipes:
Condiment/Spread|Salsa|Cilantro|Fruit|Orange|Shallot|Winter

Reviews (4) Questions (0)

4 Reviews

Sarah J. February 23, 2017
This looks so delicious: I'm assuming it keeps well in the fridge for a few days? Or does the acid start to break down the fruit?
 
Author Comment
Alexandra S. February 24, 2017
Hi Sarah! I think it's fine for about a day but probably not much longer. It holds up better than a tomato salsa in the fridge, but as you say, things start breaking down after a little while.
 
Lost_in_NYC February 12, 2017
This salsa looks divine!
 
Author Comment
Alexandra S. February 12, 2017
Thanks! It's good on so many things.