Friday, September 26, 2008

Blood Orange and Tomato Salsa

This salsa is delicious served with grilled swordfish, tuna and trevally. Recipe makes about 1 1/2 cups.


Skinless segments of 3 blood oranges (see note)
2 medium-size tomatoes, seeded and cut in 1/2 inch (1 cm) pieces
2 green onions, finely sliced
1/4 cup freshly squeezed lemon juice
1 fresh red chili (optional) seeded and finely diced


1. Combine all ingredients in a bowl, mix well and season to taste with freshly ground black pepper.
2. Cover and stand at room temperature for at least 1 hour before serving so that the flavor develops. Can be stored for up to 2 days in the refrigerator, bring back to room temperature before serving.

Note: If blood oranges are not in season, substitute 2 oranges and 1 grapefruit, segmented and cut into bite-size portions.

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