Tangerine Salsa
Tangerine Salsa
This sweet and tangy salsa comes from a recipe from our Winter 2004 newsletter. Serve as a dip on game day, or spoon over grilled fish, chicken, or tofu.
Ingredients
- 1 teaspoon jalapenos, finely minced*
- ½ teaspoon garlic, finely minced
- ¾ teaspoon fresh ginger, minced
- ¼ cup lemon juice
- 4 teaspoons honey
- ½ Tablespoon extra virgin olive oil
- ½ teaspoon balsamic vinegar
- ½ teaspoon salt
- Dash black pepper
- ¼ cup red onion, minced and firmly packed
- ¼ cup cilantro, minced
- 1 ½ Tablespoons roasted red peppers, minced
- 1 pound tangerines, peeled, seeded, cut into ¼-inch slices**
Instructions
Deseed and mince the jalapeno and place it in a medium glass bowl. Wash your hands well, and use either a different knife and cutting board or wash what you used for the jalapeno before proceeding.
Next, to the bowl add garlic, ginger, lemon juice, honey, olive oil, vinegar, salt, and pepper, and mix well. Add the remaining ingredients as you chop them, stirring as you add, so the flavors meld. Cover and refrigerate for at least one hour before serving. Makes 2 cups.
Notes
*Add 2 teaspoons minced jalapeno for a medium-hot salsa, and 3 teaspoons for a hot salsa.
** Make a small slice on the side of the tangerine segments from the center to the inside edge to more easily push out the seeds.