Blood Orange and Basil Salsa

Pink, lime green, yellow. Crispy, crunchy, juicy, fresh. Sweet, tart, poppy, invigorating.

These are the things that spring is to me, especially in terms of food. A pastel mélange of fruits, sprouts, and all things uplifting. What better to capture these elements than a single recipe that combines them all? This salsa may be just that.

Made with plenty of citrus varieties and fresh basil, this relish is suitable for all sorts of springtime menus. While the salsa will absolutely work with traditional tacos, that goes without saying. Also try it on black bean burgers or salmon burgers straight from the grill — it’s a great balance against the smoky, charred flavor of those dishes.  Layer it with vanilla yogurt for an inspiring and light parfait. Or better yet, slice a few bananas lengthwise, sprinkle them with sugar and butter, and toss them under the broiler for a few minutes, then top with the salsa.

I could go on and on, but I don’t need to. Try it out for yourself — you’re going to love this salsa!

Blood Orange and Basil Salsa
2 blood oranges, peeled and seeded
2 tangelos, peeled and seeded
1 red grapefruit, peeled and seeded
1 Meyer lemon, peeled and seeded
1 jalapeno or Serrano pepper, seeded and chopped, optional
½ cup chopped fresh basil
1 lemon, juiced
1 teaspoon honey or sugar
½ teaspoon sea salt

1) Cut the oranges, tangelos, grapefruit, and lemon into small pieces and place in mixing bowl. Add remaining ingredients, toss to mix, and season to taste.

1 lemon, juiced
1 teaspoon honey or sugar
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