Name: Spanish Sunshine Salsa
Total time: PLACEHOLDER
Cuisine: Spanish & Portuguese
Ingredients: 4 medium tomatoes , seeded and cut into 1/4-inch pieces; 1/4 teaspoon Table salt; 1 seedless orange , peeled, sectioned, and cut into 1/4-inch pieces; 1/2 cup Spanish pitted green olives , pitted and quartered; 3 scallions , chopped fine; 1/4 cup chopped parsley; 1 clove garlic , minced; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon sugar

Why This Recipe Works

For a Spanish Sunshine Salsa recipe that pairs perfectly with grilled meats, we seeded fresh tomatoes and salted them in a colander to make sure the salsa wasn’t too watery. We then gave the salsa recipe a Spanish flavor profile by adding fresh oranges, green olives, parsley, garlic, and olive oil.

Before You Begin

For recipes that use fresh orange segments, it's important to remove the bitter pith and membranes. In the test kitchen, we use a paring knife to cut away the peel and white pith. Then we remove just the fruit flesh by cutting to the center inside the two membranes of each section. Use this recipe as an accompaniment to grilled meat or fish.

Instructions

Toss tomatoes and 1/4 teaspoon salt in medium bowl. Transfer to colander set over large bowl to drain excess moisture, about 30 minutes.

Return tomatoes to bowl and toss with remaining ingredients, including salt and pepper to taste. Cover with plastic wrap and refrigerate until flavors meld, at least 1 hour or up to 2 days.