Orange Salsa with Green Olives
Golden and juicy salsa. The salsa has a serene appearance, a mix of golden-yellow and pistachio-green with purple nuggets. Ahhh, at first it delighted my eyes. I wanted to add parsley but when I saw it, I changed my mind. I left it delicate, subtle just like its taste. I served it with an equally subtle and light grilled chicken breast. And when I finished dinner, I was full but light as if I had not eaten anything.
Ingredients
2 oranges (as aromatic and sweet as possible; the kind you enjoy eating)
10 green olives (manzanilla)
1/2 small red onion
1 tablespoon lemon juice
1 tablespoon olive oil
1 pinch ground cumin
salt, black pepper, chili flakes
Servings: 2
How to prepare orange salsa with green olives
- Peel the oranges and remove the segments as in this video over a bowl to collect the juice that drips. Cut each segment into pieces. Gently squeeze the remaining membranes to get a few tablespoons of juice over the orange pieces.
- Finely chop the olives and add them over the oranges.
- Dice the red onion. Sprinkle with salt and let it macerate for 10 minutes. Squeeze well of juice and add 2 tablespoons of orange juice from the bowl with oranges, plus 1 tablespoon of lemon juice. Let it marinate for another 10 minutes.
- Pour the onion with all its juices into the bowl with oranges.
- Add the cumin, chili flakes to taste, and grind black pepper. Mix gently. Taste for salt.
- At the end, add the olive oil, now the salsa will become glossy and the sauce will be more cohesive.
- Let it sit in the refrigerator until you will use it. It is good alongside chicken breast or white fish fillet.
