Lime-Orange Salsa Recipe - Cooking Index
4 | Navel oranges | |
1 | Red onion - finely (small) | |
1/4 cup | 59ml | Fresh lime juice |
1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
1 tablespoon | 15ml | Minced chipotle peppers |
1 | Garlic - minced | |
Salt and freshly ground - black pepper to taste |
With a sharp knife, remove skin and white pith from oranges and discard.
Working over a medium-sized bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl.
Add onions, lime juice, cilantro, chipotle peppers and garlic. Stir to combine. Season with salt and pepper.
Note: Salsa can be made ahead and stored, covered, in the refrigerator for up to 8 hours.
Source:
Houston Gourmet Cooks 2 - by Ann Criswell
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