Orange-onion Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | Navel or Valencia oranges | |
| 1/2 | c | Diced onion |
| 1 1/2 | T | Chopped anaheim pepper, or |
| jalapeno | ||
| 2 | T | Cilantro leaves |
| 1/4 | t | Ground cumin |
INSTRUCTIONS
Cost: $ ; Preparation Time: 10 minutes Difficulty Level: 1 ; Servings: makes 2-1/2 cups Peel oranges and cut into 1/4-inch chunks, removing any seeds as you go along. In a bowl, mix together all ingredients. Serve right away or cover, refrigerate, and use within a day as a dip for tortilla chips. You can also use as a salsa topping for grilled fish or chicken. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <trp@gourmetconnection.com> on Jun 1, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 909.3mg
Potassium: 175.1mg
Carbohydrates: 11.1g
Fiber: 4.7g
Sugar: 6.4g
Protein: 1.2g