Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Orange-cilantro sunrise salsa

Jerry Stratton, January 25, 2006

A small bag of clementines, half of a red onion, one green chili, and a bunch of cilantro produce one heavenly-sweet salsa for tortilla chips or meat.

Servings: 6
Preparation Time: 30 minutes

Ingredients

  • 3 cups peeled and seeded clementines
  • 1 cup fresh cilantro
  • 1/2 red onion, chopped
  • 1 green chili, chopped
  • juice from one lemon

Steps

  1. Blend the clementines and cilantro in a food processor until the cilantro is chopped.
  2. Add the remaining ingredients and blend to your desired consistency.
  3. Let rest in the refrigerator for half an hour to an hour.

Just to prove that you really can mix and match just about anything, I replaced tomatoes in my normal salsa recipe with clementines from a friend’s garden. Most likely anything mildly acidic and sweet will work in place of tomatoes.

Most of the time is taken up peeling and seeding the clementines. The rest is easy. If you’re using a food processor to mix everything, you can chop the onion and chili in large pieces, letting the food processor do the rest.

In this case, you really want to let the salsa sit for at least half an hour. Overnight will produce an even better result.

In response to Making a variety of fresh salsas: Fresh salsas are easy to make in a wide variety of flavors. The basic salsa is fresh tomato, onion, and lemon juice, but you can forgo or add to this with a near-infinite number of spices and vegetables.

  1. Avocado Mint Salsa ->