Ingredients with Measurements:
- 1 cup diced calamondin oranges
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Special equipment needed:
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Wash and dry the calamondin oranges. Cut them in half and remove the seeds. Dice the oranges and place them in a mixing bowl.
2. Add the diced red onion, chopped cilantro, and finely chopped jalapeño pepper to the mixing bowl.
3. In a separate bowl, whisk together the honey, lime juice, and salt until well combined.
4. Pour the honey-lime mixture over the salsa ingredients in the mixing bowl.
5. Stir the salsa until all ingredients are evenly coated with the honey-lime dressing.
6. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Serve the calamondin orange salsa chilled.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate the salsa until ready to serve.
Serving size:
This recipe makes about 2 cups of salsa, which serves 4-6 people as a side dish or appetizer.
Nutritional information:
Calories: 45
Total fat: 0.2g
Sodium: 150mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugars: 8g
Protein: 1g
Substitutions for ingredients:
- If calamondin oranges are not available, you can use other citrus fruits such as oranges, grapefruits, or lemons.
- If you don't have red onion, you can use white onion or shallots instead.
- If you don't like cilantro, you can use parsley or basil instead.
- If you want a milder salsa, you can omit the jalapeño pepper or use a milder pepper such as poblano or Anaheim.
Variations:
- Add diced avocado or mango for a tropical twist.
- Use the salsa as a topping for grilled fish or chicken.
- Serve the salsa with tortilla chips or pita bread for dipping.
Tips and tricks:
- To make the salsa less spicy, remove the seeds and membranes from the jalapeño pepper before chopping.
- For best results, use fresh and ripe calamondin oranges.
- If you prefer a sweeter salsa, add more honey to the dressing.
- The salsa can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
Store the salsa in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The salsa is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the salsa in a colorful bowl or on a platter garnished with fresh cilantro leaves.
Garnishes:
Garnish the salsa with additional cilantro leaves or slices of jalapeño pepper.
Pairings:
The salsa pairs well with grilled fish, chicken, or shrimp.
Suggested side dishes:
Serve the salsa with rice, quinoa, or roasted vegetables.
Troubleshooting advice:
- If the salsa is too spicy, add more honey or lime juice to balance the flavors.
- If the salsa is too tart, add more honey or a pinch of sugar to sweeten it.
Food safety advice:
- Wash your hands and all utensils before preparing the salsa.
- Use fresh and clean ingredients.
- Store the salsa in the refrigerator until ready to serve.
Food history:
Calamondin oranges are a small citrus fruit that originated in the Philippines. They are often used in Filipino cuisine to add a sour and tangy flavor to dishes.
Flavor profiles:
The calamondin orange salsa is sweet, sour, and spicy with a refreshing citrus flavor.
Serving suggestions:
Serve the salsa as a side dish or appetizer with grilled fish, chicken, or shrimp.
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