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Citrus Salsa

March/April 2008

Your rating: None Average: 3.8 (11 votes)

Try this chunky orange-lime salsa on fish tacos or serve it with tortilla chips.


Citrus Salsa Recipe

Makes: 4 servings, generous 1/3 cup each

Active Time:

Total Time:

Ingredients

  • 3 navel oranges
  • 2 limes
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon seeded and minced serrano chile
  • 2 teaspoons seasoned rice vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Try this recipe with:

Preparation

  1. With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.
  2. Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition

Per serving: 78 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 3 g fiber; 73 mg sodium; 217 mg potassium.

Nutrition Bonus: Vitamin C (110% daily value).

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1/2 fat


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