Morrocan Orange, Red Onion And Black Olive Salsa

By Molly O’Neill

Published June 13, 1992

Total Time
5 minutes, plus 2 day's refrigeration
Rating
4(22)
Comments
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This salsa plays the sweet, pungent flavor of red onions against the saltiness of oil-cured olives. It is best spread on a plate and topped with grilled veal or pork chops, tuna, swordfish or salmon steaks.

Featured in: FOOD; SALSA NOVA

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Ingredients

Yield:Four servings

  • 4 navel oranges, peeled, each section cut into 3 pieces crosswise

  • 1 medium red onion, peeled and coarsely chopped

  • 2 cloves garlic, peeled and minced

  • ½ teaspoon coarse salt

  • 1 teaspoon sweet paprika

  • 1 ½ cups parsley, coarsely chopped

  • ½ teaspoon ground cumin

  • ¼ teaspoon cayenne powder

  • 2 tablespoons olive oil

  • ¾ cup black, oil-cured olives, pitted and quartered

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 182 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 5 grams fiber; 437 milligrams sodium; 3 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the oranges, onion, garlic, salt, paprika, ¼ cup of the parsley, ground cumin, cayenne powder and olive oil in a glass or ceramic bowl. Store in an airtight container in the refrigerator for up to 2 days. Add the olives and remaining parsley before serving.

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Ratings

4 out of 5
22 user ratings
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Comments

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Jonathan

It takes a bit more than five minutes to chop the parsley and onion, peel the oranges, measure the spices, etc... It was more like fifteen or twenty. It is tasty and easy, though.

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