Chayote-Orange Salsa

This delicious salsa is light and citrusy, a fresh option for the heat of summer...or any day really.

Course Appetizer

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 52kcal

1 large Chayote , finely diced (it does not need to be peeled or pitted unless the peel is thick)
2 Roma Tomatoes , finely diced
2 Oranges
1 Lemon
1 garlic clove
½ Red Onion , diced
1-2 Serrano Chilies , destemmed, seeded and diced
1/3 cup fresh Cilantro , coarsely chopped
½ teaspoon ground Coriander
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