Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
This salsa, with its burst of orange and red hues, makes a perfect garnish to grilled swordfish or other grilled seafood. It is also a tempting condiment to serve with grilled pork or chicken.
Ingredients[]
- 3 medium navel oranges
- 1½ cups chopped, seeded tomatoes
- ¼ cup minced red onion
- ¼ cup chopped fresh flat-leaf parsley
- 2 tablespoons fresh orange juice
- 2 teaspoons minced garlic
- 2 teaspoons balsamic vinegar
- 1 teaspoon minced peeled fresh ginger
- 1/8 teaspoon cayenne pepper
- Salt
- Freshly ground black pepper
Directions[]
- Peel oranges, cutting away all the white pith beneath the skin.
- Cut out segments, then cut segments into ½-inch dice and place in a large nonreactive bowl.
- Add tomatoes, onion, parsley, orange juice, garlic, vinegar, ginger, and cayenne.
- Mix well, then taste and season with salt and pepper.
- Let salsa stand at least 1 hour. (Salsa can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
YIELD: MAKES ABOUT 4 CUPS