Orange-Onion Salsa
Ingredients:
- 2 large navel or 3-4 blood or valencia oranges
- 1/2 cup diced onion
- 1 1/2 Tbsp chopped anaheim pepper (never used an anaheim -- always jalapeño or serrano)
- 2 Tbsp cilantro leaves
- 1/4 tsp ground cumin
Preparation:
Peel oranges and cut into 1/4 inch dice, removing any seeds as you go.
In a bowl, mix together all ingredients. Serve right away or cover, refrigerate, and use within a day.
Servings:Source: Cindy_Bloch@transarc.com; from the Well-filled Tortilla
Submitted by: Recipe Group Member
Date: Nov 17, 1995
