Fresh Tangerine Salsa
Doug Roese / Lakewinds Natural Foods
It takes a little while to seed the tangerines, but you'll enjoy a unique winter salsa that brightens your sautééed fish, shellfish, or chicken.
Makes two cups
Ingredients
1 teaspoon jalapenos*, finely minced (1=mild, 2=med. 3=hot)
1/2 teaspoon garlic, finely minced
3/4 teaspoon fresh ginger, minced
1/4 cup lemon juice
4 teaspoons honey
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar (optional)
1/2 teaspoon salt
dash of black pepper
1/4 cup firmly packed minced red onion
1/4 cup minced cilantro
1 1/2 tablespoons minced roasted red peppers
1 lb. tangerines, peeled, seeded (or use seedless variety), 1/4" slices
*Do not touch your face or eyes when working with jalapenos. Wash hands, board and knife with hot soapy water before moving on.
Instructions
De-seed and mince a jalapeno. Place one teaspoon in stainless steel or glass bowl. Add, garlic, ginger, lemon juice, honey, olive oil, vinegar, salt and pepper to bowl and mix well. (This gets the flavors and heat melding) Add the rest of the ingredients as you chop them, stirring as you add. Making a small slice on the side of the tangerine segments from the center to the inside edge makes it easy to push out the seeds. Try not to lose too much juice! Allow to sit in the fridge for an hour before serving.