Orange Salsa Recipe

Salsa

1. 1

   Prepare oranges

   Using a sharp knife, trim the top and bottom off each orange. Stand an orange on one flat end and slice the peel and white pith away, following the curve of the fruit. Working over a bowl to catch juices, segment the orange by cutting on each side of the membranes to release individual segments. Collect any juice that accumulates in the bowl and reserve.

2. 2

   Dice components

   Finely dice the red bell pepper, red onion, jalapeño, and (if using) seeded cucumber. Mince the cilantro and, if using avocado, dice it but keep it separate until just before serving to prevent browning.

3. 3

   Combine

   In a medium mixing bowl, gently chop the orange segments into bite-size pieces (about 1/2-inch). Add the diced red bell pepper, red onion, jalapeño, cilantro, and (optional) cucumber. Pour in the reserved orange juice from segmenting.

4. 4

   Make dressing and season

   In a small bowl or jar, whisk together the fresh lime juice, lime zest, olive oil, honey, sea salt and freshly ground black pepper until honey is incorporated. Taste and adjust seasoning—add more lime juice for brightness, more honey if the oranges are tart, or a pinch more salt to bring out flavors.

5. 5

   Toss and rest

   Pour the dressing over the orange and vegetable mixture and gently toss to combine, taking care not to mash the orange pieces. Let the salsa sit at room temperature for 10–15 minutes or refrigerate for up to 30 minutes to allow flavors to meld.

6. 6

   Finish and serve

   If using avocado, fold in the diced avocado right before serving. Re-check seasoning and add a final pinch of salt or squeeze of lime if desired. Serve chilled or at cool room temperature with grilled fish, chicken, tacos, or as a topping for salads.