BLOOD ORANGE SALSA

Put this BLOOD ORANGE SALSA on any meat, poultry or seafood dish and watch your recipes shine!

 

BLOOD ORANGE SALSA

Blood Orange Salsa

BLOOD ORANGE SALSA

 

We are wrapping up citrus week here at La Mia Tabella with a bang! I bring you my BLOOD ORANGE SALSA!  I just had to use some of these beautiful blood oranges for one last time before the season ends.  Last winter my husband and I went out to dinner and I ordered the halibut.  It was not the halibut that caught my eye, it was the blood orange salsa that topped it!  The restaurant’s take on the salsa was more of a Mexican theme with the addition of cilantro.  Although our second favorite food in this house is Mexican (yes, we have Mexican night once a week here), our true love is Italian.  Plus the fact that I host an Italian based food blog, I automatically thought basil!    

BLOOD ORANGE SALSA

BLOOD ORANGE SALSA

My version of BLOOD ORANGE SALSA is almost like a tomato bruschetta like topping.  I chopped up some sweet & tart blood oranges and combined them with grape tomatoes, Kalamata olives, a little garlic and some fragrant fresh basil.  The smells coming from the bowl I was mixing this gorgeous concoction in were heavenly!  To me, there is nothing better then the aroma of fresh basil and garlic together.  Once you add the blood oranges….you are on a whole new scent level!  I served this with my Italian Ground Turkey Skewers  and my Mediterranean Quinoa (recipe to come).  You can serve this     BLOOD ORANGE SALSA on the side of any meat, poultry or seafood.  The flavors of the salsa are so simple and yet very complex.  Serve it atop some grilled bruschetta with a slice of mozzarella and you have simple appetizer.  Anyway you serve it you cannot go wrong!

BLOOD ORANGE SALSA
Yields 2
An Italian salsa that combines the flavors of blood orange, grape tomatoes, Kalamata olives and fresh basil.
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Ingredients
  1. 3 blood oranges (peel & pith removed), chopped
  2. 1 cup grape tomatoes, quartered
  3. 2 tablespoons pitted Kalamata olives, chopped
  4. 1 garlic clove, minced
  5. 1 teaspoon fresh oregano, chopped
  6. 1 tablespoon fresh basil, chopped
  7. 2 tablespoons extra virgin olive oil
  8. salt, pepper and crushed red pepper to taste
Instructions
  1. In a large bowl place all the ingredients. Mix well. Chill to store.
Notes
  1. Although you should chill until ready to serve this salsa is best when served room temperature. Take out of fridge about a 1/2 our before ready to serve.
La Mia Tabella http://lamiatabella.com/

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