Sweet oranges help tame the heat of the habanero in this zippy salsa, which would also be delicious alongside grilled pork loin.
Recipe information
Yield
Makes about 2 cups
Ingredients
4 large oranges
1/3 cup coarsely chopped fresh cilantro
1/4 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 habanero chile, seeded, finely minced
Preparation
Step 1
Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 2
Drain salsa just before serving.
Nutrition Per Serving
Per serving (1/2 cup): 102 calories
7 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
