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Orange Salsa


2.00 lg (Florida) oranges, peeled, Pith removed and diced (1 1/2 c)
1.00 lg Tomato, seeded and diced (1c)
0.33 c Minced red onion
1.00 teaspoon Grated orange peel
1.00 teaspoon Minced garlic
1.00 teaspoon Minced ginger root
1/2 Jalapeno chili pepper, Minced fine (2t)
1/4 teaspoon Salt
1.00 tablespoon Fresh cilantro, or Coriander

In a bowl combine all ingredients except the cilantro and chill, covered, until ready to serve. Before serving, stir in the cilantro.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.