Let’s talk salsa. A wonderful accompaniment for any meal and often overlooked here in the Midwest.
There are many, many kinds of salsa from the traditional tomato based salsas we are familiar with at our favorite Mexican restaurants to fruit based, corn based, beans and on and on.
Remember salsas are not only for devouring with chips. We all love a great sauce as an accompaniment to our meals. Well, salsa is sort of like a sauce that hasn’t been pureed, all the great flavor combinations of a sauce but just with a different texture.
The following recipe would be great on some sautéed or blackened seafood. The sweet acidic flavors of oranges and grapefruit with the chilies and balsamic vinegar give a fabulous compliment and contrast to a seasoned filet of tilapia or catfish, (or walleye, or trout, get my meaning?).
These are very basic ingredients readily available at any grocery store. Pick them up along with some seafood for your dinner and put a little heaven on your plate!
Grapefruit Orange Salsa
Serves 6 to 8
3 large oranges, peeled and sectioned
2 large ruby red grapefruit, peeled and sectioned
1/4 cup fresh cilantro, rough chop
1 serrano chiles, rib & seeds removed, minced
1 med red onion, quartered and slivered then chopped
3 Tbl extra virgin olive oil
2 Tbl balsamic vinegar
Salt to taste
Combine first 5 ingredients.
Add the oil, vinegar and salt 5 minutes before serving as the acid can overly soften the fruit sections.