Food & Cooking Recipes Appetizers Orange and Pepper Salsa By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Yield: 2 cups This colorful orange salsa is great on top of fish. Ingredients 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 Directions Segment 3 oranges, reserving juice. Cut segments into 1/2-inch pieces. 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. Print