This Blood Orange Jalapeño Salsa is a citrus salsa made with blood oranges, avocados, red onions, cilantro and a spicy kick of jalapeños! A perfect appetizer for anytime of year!
We are getting pretty sick of winter over here. We made a last minute trip up to CT this weekend to finalize some wedding details and the temperates were bone chilling. When we woke up yesterday it was -14 degrees… that was the temperature, it was in the -30s with the windchill, can you say BRRRRR! We were supposed to stay until this morning, but when we heard they were calling for snow starting at 1am last night we decided we better hit the road after dinner. Thank goodness we did because it started snowing right after we passed Baltimore. When we woke this morning we had about 4 inches of snow and the winter weather is supposed to continue into tomorrow! Luckily today is a holiday so kids were already off school and most people off from work.
Despite being totally over winter, the snow is pretty when it is falling and with winter comes delicious citrus! I love citrus year round, but there is nothing better than a sweet, juicy orange in the dead of winter 🙂 Our newest flavor creation at Nicecream this winter is a blood orange based ice cream chock full or chocolate chunks, aptly named by Sandra “Orange is the New Black”. It is so, so good! The blood oranges are super sweet and flavorful.
After this flavor experiment I got hooked back on oranges and started thinking about unique recipes I could incorporate them into. I came across a bunch of red and blood orange salsas that inspired me to try out one of my own. A little taste of summer highlighting winter fruit!
Whisk together olive oil, lime juice, sea salt and pepper. Add red onion, avocado, red or blood orange, jalapeño and cilantro.
Enjoy as a dip with your favorite dippable, on top of salad or even fish!
- 1 tbs olive oil
- Juice of ½ lime
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ cup red onion, chopped
- 1 avocado, cubed
- 1 blood orange, cubed
- 1 jalapeno, sliced
- 1 tbs cilantro, minced
- Whisk together olive oil, lime juice, sea salt and pepper
- Add red onion, avocado, orange, jalapeño and cilantro
- Refrigerate up to 3 days