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
1 to 2 cups
2 to 3
oranges, peeled, segments cut from pith
small shallot, thinly sliced
small Serrano pepper, seeds removed, finely diced
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.