Fennel-Orange Salsa

Name: Fennel-Orange Salsa
Prep time: 20 min
Total time: 20 min
Yield: 3 cups.
Ingredients: 3 large navel oranges; 1 medium fennel bulb, finely chopped, plus 1 tablespoon chopped fennel fronds; 1/2 cup finely chopped red onion; 1/3 cup minced fresh cilantro; 1 jalapeno pepper, seeded and finely chopped; 4 large fresh basil leaves, finely chopped; 2 teaspoons rice vinegar; 2 teaspoons olive oil; 1/4 teaspoon garlic salt

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Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

3 cups

I love orange salsa! Its sweet and tangy flavor profile goes well with ham, pork and poultry around the holidays. —Nancy Heishman, Las Vegas, Nevada

Fennel-Orange Salsa Recipe photo by Taste of Home

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Ingredients

3 large navel oranges
1 medium fennel bulb, finely chopped, plus 1 tablespoon chopped fennel fronds
1/2 cup finely chopped red onion
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
4 large fresh basil leaves, finely chopped
2 teaspoons rice vinegar
2 teaspoons olive oil
1/4 teaspoon garlic salt

Directions

Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Finely chop oranges; add to bowl with reserved juices.
Add remaining ingredients; toss to coat. Refrigerate, covered, until serving.

Nutrition Facts

1/2 cup: 77 calories, 2g fat (0 saturated fat), 0 cholesterol, 130mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 2g protein.

Fennel-Orange Salsa

Ingredients

Directions

Nutrition Facts

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