This delicious salsa is light and citrusy, a fresh option for the heat of summer...or any day really.
Prep Time 20 minutes
Total Time 20 minutes
Calories 52 kcal
, finely diced (it does not need to be peeled or pitted unless the peel is thick)
, finely diced
, destemmed, seeded and diced
, coarsely chopped
White Balsamic Vinegar to taste
Olive Oil to taste
Salt and Pepper to taste
Combine the diced chayote, tomatoes, and red onion in a large mixing bowl.
Zest one orange over the bowl. “Supreme’ both oranges (see link; peel both oranges with a knife leaving the exposed fruit without the outer membrane when hand peeled and cut them into wedges); then finely chop the wedges and add them to the bowl.
Zest ½ of the lemon over the bowl. Microplane the garlic into the salsa (if not available, dice the garlic).
Add the red onion, chilies, cilantro, coriander and blend well. Add additional lemon juice, or the vinegar, olive oil and/or salt and pepper to season.
Recipe courtesy Santa Fe Cooking School
Amount Per Serving
% Daily Value*
Vitamin A 535IU11%
Vitamin C 59.2mg72%
* Percent Daily Values are based on a 2000 calorie diet.