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Bon Appétit

Habanero-Orange Salsa

By Susan Feniger and Mary Sue Milliken

5.0

(8)

Sweet oranges help tame the heat of the habanero in this zippy salsa, which would also be delicious alongside grilled pork loin.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

4 large oranges
1/3 cup coarsely chopped fresh cilantro
1/4 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 habanero chile, seeded, finely minced

Preparation

  1. Step 1

    Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

    Step 2

    Drain salsa just before serving.

Nutrition Per Serving

Per serving (1/2 cup): 102 calories
7 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSalsaCondimentMexicanLatin AmericanOrangeCitrusFruitCilantroHerbs & SpicesHabanero ChileChileVegetableSideDinnerVeganVegetarianGluten FreeNut FreeDairy FreeRawQuickEasyMake AheadNo-CookBon Appétit
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