Wednesday, March 10, 2010
0 Recipe #84: Fresh, Vine-Ripened Tomato & Orange Salsa
A few weeks ago, my mother sent us a box of Florida honeybell oranges & ruby-red grapefruits as a Valentine's Day present. There were a few grapefruits, which we'd scarfed down in no time at all, and several oranges, most of which, at present, are still sitting in the fridge waiting to be consumed. I knew there were only so many oranges that we could halve & eat with a spoon or peel & eat over the next few weeks, before needing to give them a rest for a while. So, as a way to keep things interesting, I found myself trying to think of creative ways to use the oranges, & as a result, came up with a few original recipes in the process. Below is one such recipe....
Fresh, Vine-Ripened Tomato & Orange Salsa
1 large, seedless honeybell tangerine, peeled, halved & separated into wedges
3 medium-sized, vine-ripened tomatoes, diced
1/2 red onion, diced into cubic 1/2" pieces
1/2 tsp. jalepeño pepper, finely minced
1/4 c. cilantro, finely chopped
1 Tbsp. distilled white vinegar
1 Tbsp. freshly squeezed lime juice
1 tsp. ground cumin
1 tsp. dried oregano leaves
salt & pepper, to taste
Directions: Mix all of the ingredients together & refrigerate for 1-3 hours before serving, to allow ingredients to marinate. Serve & enjoy!
Yield: About 3 cups.