Fresh Orange Salsa is a fantastic appetizer to quickly mix together but it can also be used as a garnish/topping on other dishes! Other than just eating it with fresh tortilla chips, our favorite way to make use of it is to top off tilapia (really any type of white fish) or chicken for a tropical inspired meal.
The addition of ripe juicy orange to this recipe adds a refreshing twist on traditional Pico de Gallo.
Over the next week, I’ll be posting all of the recipe components for one of our friends and family’s most requested dinner: Tilapia with Black Beans and Fresh Orange Salsa. So keep an eye out! The Caribbean style black beans are coming up next with the Tilapia to follow. Put them all together and you have yourself an AMAZING dinner.
Chop up all of the ingredients, add in the spices and get to stirring!
The salsa is ready to eat! It’s almost too pretty to eat…..*almost*. Feel free to garnish with any extra cilantro if you wish.
Fresh Orange Salsa
- 3 cups fresh Roma tomatoes diced
- 1 cup red onion diced
- ½ cup red or yellow bell pepper diced
- ¼ cup fresh cilantro minced
- 1 tablespoon fresh jalapeño deseeded and diced
- juice from one lime
- 1 orange peeled and diced, if you would like more orange, feel free to add 1 more.
- ½ teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Add all ingredients to a medium sized bowl and mix well.
- Salsa can be served immediately or covered and chilled in the refrigerator for 1 hour before serving to give the flavors a chance to meld.
Can I Keep the Leftovers?
Yes! When stored in a sealed container, leftover fresh orange salsa should keep for up 4 to 5 days.