Fiery Citrus Salsa
This unusual salsa, which combines fruit with chillies, makes a fantastic marinade for shellfish and is also delicious drizzled over barbecue-cooked meat.
Overview
A vibrant, unexpected salsa showcasing bright citrus balanced with fresh chilli heat and aromatic mint. The combination of orange and apple with raw chilli creates a complex, refreshing sauce that serves equally well as marinade for shellfish or finishing sauce for barbecue.
Ingredients
Fruits
- 1 orange
- 1 green apple
Chilli & aromatics
- 2 fresh red chillies
- 1 garlic clove
- 8 fresh mint leaves
Finishing
- 1 lemon (juice)
- salt
- pepper
Method
Stage 1 - Prepare orange
- Slice the base off the orange so that it will stand firmly on a chopping board.
- Using a sharp knife, remove the peel and pith in segments.
- Holding the orange over a bowl to catch the juices, cut away the segments from the membrane, letting them fall into the bowl.
- Squeeze any juice from the remaining membrane into the bowl.
Stage 2 - Prepare apple & chilli
- Peel, quarter and core the apple and put it into a food processor.
- Cut the chillies in half, and if necessary discard the seeds for milder heat.
Stage 3 - Blend
- Add the chillies to the food processor with the orange segments and juice, garlic and the mint.
- Process until smooth.
Stage 4 - Finish
- With the motor still running, pour in the lemon juice.
- Season to taste with salt and pepper.
- Serve immediately.
Notes
- Orange segments: Cutting away membrane removes bitterness and improves texture.
- Chilli seeds: Remove entirely for milder result or leave for more heat.
- Immediate service: Flavours brighten when freshly made; does not keep well.
Serving
Serve as a marinade for shellfish (scallops, prawns) or drizzle over barbecue-cooked meat. Also excellent as condiment for carnitas tacos or grilled fish.
Storage
- Keeps refrigerated for 1 day in an airtight container.
- Do not freeze; texture and flavour both deteriorate significantly.
- Best served fresh; flavours fade within hours of preparation.
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