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Orange and Pepper Salsa

This colorful orange salsa is great on top of fish.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Source: Everyday Food, January/February 2004


  • 3 oranges, segmented, plus 2 tablespoons juice
  • 1 diced yellow bell pepper
  • 1 jalapeno chile (seeds and ribs removed for less heat), minced
  • 2 scallions, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon white-wine vinegar
  • Coarse salt and ground pepper


  1. Segment 3 oranges, reserving juice. Cut segments into 1/2-inch pieces.

  2. In a medium bowl, combine orange pieces, reserved juice, yellow bell pepper, jalapeno chile, scallions, and olive oil and white-wine vinegar. Season with coarse salt and ground pepper; toss well to combine. Serve with tortilla chips or over meat, fish, or poultry.

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