Wednesday, October 15, 2014

Orange Salsa

4 chopped navel oranges
1/2 c diced red onion
1/2 c chopped cilantro
2 garlic cloves, minced
2 T lime juice
1/4 tsp ground chipotle pepper
1- 4 oz. can diced green chiles
1 tsp salt

Blend or mix, depending on how chunky you want the salsa to be. As a sauce on top of fish or chicken, perhaps chunkier is better. I like it blended down to a smoother texture, personally.

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