Try this chunky orange-lime salsa on fish tacos or serve it with tortilla chips.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
- 3 navel oranges
- 2 limes
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon seeded and minced serrano chili
- 2 teaspoons seasoned rice vinegar
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon salt
- Freshly ground pepper to taste
With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.
Gently toss the oranges, limes, cilantro, chili, vinegar, oil, salt and pepper in a large bowl until combined.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
78 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 73mg sodium; 15g carbohydrates; 3g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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