Orange-Fennel Salsa Recipe

Orange-Fennel Salsa Recipe

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45 juta s/d 2.5 milyar listing 2018
Orange-Fennel Salsa Recipe Orange-Fennel Salsa Recipe Not your usual tomato-based salsa, this is sweet, spicy, and aromatic. It is excellent with grilled fish or pork. Prep : 20 minutes 3 small navel oranges 1 large fennel bulb (11/2 pounds), trimmed and chopped 1/2 small red onion, thinly sliced 1/4 cup chopped fresh cilantro leaves 1 jalapeño chile, seeded and minced 1/4 teaspoon salt Cut peel and white pith from oranges. Holding oranges over medium bowl to catch juice, cut sections from between membranes, allowing sections to drop into bowl. Add fennel, onion, cilantro, jalapeño, and salt; gently stir until well mixed. Serve, or cover and refrigerate up to 1 day. Makes about 3 cups. Each 1/4 cup : About 24 calories, 1g protein, 5g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 94mg sodium. SEEDING CHILES Recipes usually call for seeding chiles, which tones down the heat. To avoid irritation, wear surgical or rubber gloves and do not touch your eyes. To seed a chile, using a small knife, cut the chile lengthwise in half, then cut out the membranes (which hold a lot of heat) and seeds; discard. Cut off and discard the stem and mince or cut up chile as directed.
Orange-Fennel Salsa Recipe

Orange-Fennel Salsa Recipe

Not your usual tomato-based salsa, this is sweet, spicy, and aromatic. It is excellent with grilled fish or pork. Prep : 20 minutes
  • 3 small navel oranges
  • 1 large fennel bulb (11/2 pounds), trimmed and chopped
  • 1/2 small red onion, thinly sliced
  • 1/cup chopped fresh cilantro leaves
  • 1 jalapeño chile, seeded and minced
  • 1/teaspoon salt
  1. Cut peel and white pith from oranges. Holding oranges over medium bowl to catch juice, cut sections from between membranes, allowing sections to drop into bowl.
  2. Add fennel, onion, cilantro, jalapeño, and salt; gently stir until well mixed. Serve, or cover and refrigerate up to 1 day. Makes about 3 cups.
Each 1/cup : About 24 calories, 1g protein, 5g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 94mg sodium.

SEEDING CHILES

Recipes usually call for seeding chiles, which tones down the heat. To avoid irritation, wear surgical or rubber gloves and do not touch your eyes. To seed a chile, using a small knife, cut the chile lengthwise in half, then cut out the membranes (which hold a lot of heat) and seeds; discard. Cut off and discard the stem and mince or cut up chile as directed. blood orange fennel salad recipe, fennel fish recipes, fennel orange salad recipe jamie oliver, fennel salmon recipes, fish orange recipe, fish with fennel and onion, orange and fennel salad masterchef, orange and fennel salad recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Orange-Fennel Salsa Recipe

Article Categories : Sauces, Salsas & Condiments

Orange-Fennel Salsa Recipe

Orange-Fennel Salsa Recipe

Not your usual tomato-based salsa, this is sweet, spicy, and aromatic. It is excellent with grilled fish or pork.

Prep : 20 minutes

  • 3 small navel oranges
  • 1 large fennel bulb (11/2 pounds), trimmed and chopped
  • 1/2 small red onion, thinly sliced
  • 1/cup chopped fresh cilantro leaves
  • 1 jalapeño chile, seeded and minced
  • 1/teaspoon salt
  1. Cut peel and white pith from oranges. Holding oranges over medium bowl to catch juice, cut sections from between membranes, allowing sections to drop into bowl.
  2. Add fennel, onion, cilantro, jalapeño, and salt; gently stir until well mixed. Serve, or cover and refrigerate up to 1 day. Makes about 3 cups.

Each 1/cup : About 24 calories, 1g protein, 5g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 94mg sodium.

SEEDING CHILES

Recipes usually call for seeding chiles, which tones down the heat. To avoid irritation, wear surgical or rubber gloves and do not touch your eyes. To seed a chile, using a small knife, cut the chile lengthwise in half, then cut out the membranes (which hold a lot of heat) and seeds; discard. Cut off and discard the stem and mince or cut up chile as directed.