Ingredients Jump to Instructions ↓

  1. 4 Navel oranges

  2. 1 Red onion - finely (small)

  3. 1/4 cup 59ml Fresh lime juice

  4. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  5. 1 tablespoon 15ml Minced chipotle peppers

  6. 1 Garlic - minced Salt and freshly ground - black pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions With a sharp knife, remove skin and white pith from oranges and discard. Working over a medium-sized bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl. Add onions, lime juice, cilantro, chipotle peppers and garlic. Stir to combine. Season with salt and pepper. Note: Salsa can be made ahead and stored, covered, in the refrigerator for up to 8 hours.


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