Saturday, February 4, 2012

One More Real SUPER Food Recipe for your Super Bowl Bash - Blood Orange Salsa!


Want to impress your guests with a fun twist on a fruity salsa, while taking advantage of the star of the citrus season - blood oranges.

This salsa is stunning to look at, totally unusual and will have your guests begging for the recipe . . . 






Blood Orange Salsa
Deeply colored, bright and flavorful, this is an unusual twist on an old favorite!  Served with fish tacos, spicy baked chicken or tempeh, or atop some shredded Napa cabbage as a simple salad this salsa will become the star of the plate!
Yield – 2 cups

2 large blood or Cara Cara oranges, supremed (1 cup)
1 large Valencia orange, supremed (1/2 cup)
2 tablespoons finely chopped cilantro  
1 tablespoon minced Jalepeno chili pepper
1/4 teaspoon cumin powder
1/4 teaspoon chipotle chili powder
2 teaspoons grated orange zest 
2 tablespoons thinly sliced green onion
1/4 teaspoon red Hawaiian sea salt 

To supreme the oranges, cut a thick slice off the top and bottom to reveal the flesh. Stand upright on a cutting board.  Then follow the contour of the fruit and rotate with each cut until all peel is removed.  Hold the fruit over a bowl, cut along each side of the membrane between the sections, letting each freed section drop into the bowl.  Cut each supremed section 1/4 inch pieces and return them to the bowl. 



Add the remaining ingredients to the bowl holding the orange pieces. Stir gently to combine.


This is best when made at least 1 hour ahead so flavors can meld.  It can be made 1 day ahead since the citrus will keep all the fresh ingredients bright and colorful.  It's quite mild by my standards, so feel free to add more hot peppers to suite your own taste

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