Simple Orange Salsa

February  8, 2017
2 Ratings
Photo by Alexandra Stafford
  • Makes 1 to 2 cups
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Sarah Jampel
    Sarah Jampel
  • Alexandra Stafford
    Alexandra Stafford
  • Lost_in_NYC
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

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?
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!
Alexandra S. February 12, 2017
Thanks! It's good on so many things.