Orange Salsa with Cuban Flavors
By America's Test KitchenPublished on December 22, 2011
Time
15 minutes
Yield
Serves 10 (Makes about 2 1/2 cups)
Ingredients
½ teaspoon finely grated orange zest, plus 5 oranges, peeled and segmented; each segment quartered crosswise½ red onion, minced (about ½ cup)1 jalapeño chile, stemmed, seeded if desired, and minced (about 3 tablespoons)2 tablespoons juice from 1 lime 2 tablespoons minced fresh parsley leaves 2 teaspoons brown sugar 1 tablespoon extra-virgin olive oil 1 ½ teaspoons white vinegar 1 ½ teaspoons minced fresh oregano leaves 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)½ teaspoon ground cumin ½ teaspoon table salt ½ teaspoon ground black pepper
Instructions
- Combine all ingredients in small nonreactive bowl.
Time
15 minutesYield
Serves 10 (Makes about 2 1/2 cups)Ingredients
½ teaspoon finely grated orange zest, plus 5 oranges, peeled and segmented; each segment quartered crosswise
½ red onion, minced (about ½ cup)
1 jalapeño chile, stemmed, seeded if desired, and minced (about 3 tablespoons)
2 tablespoons juice from 1 lime
2 tablespoons minced fresh parsley leaves
2 teaspoons brown sugar
1 tablespoon extra-virgin olive oil
1 ½ teaspoons white vinegar
1 ½ teaspoons minced fresh oregano leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
½ teaspoon ground cumin
½ teaspoon table salt
½ teaspoon ground black pepper
Ingredients
½ teaspoon finely grated orange zest, plus 5 oranges, peeled and segmented; each segment quartered crosswise
½ red onion, minced (about ½ cup)
1 jalapeño chile, stemmed, seeded if desired, and minced (about 3 tablespoons)
2 tablespoons juice from 1 lime
2 tablespoons minced fresh parsley leaves
2 teaspoons brown sugar
1 tablespoon extra-virgin olive oil
1 ½ teaspoons white vinegar
1 ½ teaspoons minced fresh oregano leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
½ teaspoon ground cumin
½ teaspoon table salt
½ teaspoon ground black pepper
Ingredients
½ teaspoon finely grated orange zest, plus 5 oranges, peeled and segmented; each segment quartered crosswise
½ red onion, minced (about ½ cup)
1 jalapeño chile, stemmed, seeded if desired, and minced (about 3 tablespoons)
2 tablespoons juice from 1 lime
2 tablespoons minced fresh parsley leaves
2 teaspoons brown sugar
1 tablespoon extra-virgin olive oil
1 ½ teaspoons white vinegar
1 ½ teaspoons minced fresh oregano leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
½ teaspoon ground cumin
½ teaspoon table salt
½ teaspoon ground black pepper
Why This Recipe Works
With a thick, mahogany crust and full meaty flavor, all that our grilled bone-in pork rib roast needed was a simple orange salsa recipe to provide a counterpoint to its richness. Flavor-packed ingredients like jalapeño, orange zest, and brown sugar gave us the salsa recipe we were after.
Instructions
- Combine all ingredients in small nonreactive bowl.
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