Orange Chili Salsa
This light, fruity garnish is so good you’ll make it at home.
1 red jalapeño
1 green jalapeño
1 tablespoon fresh cilantro or parsley
1/4 cup slivered raw almonds
2 large navel oranges
1 tablespoon olive oil
Dice jalapeños and sauté in olive oil for about 8 minutes. Add almonds and chopped parsley and sauté for 6-7 minutes more, or until almonds are lightly browned. Peel oranges and slice out segments, holding each orange over a bowl to catch the juice; cut segments into bite-size chunks. Squeeze juice from leftover orange membranes into bowl. Add chili mixture and toss. Serves 4-5.