Orange Salsa

This orange salsa is a fresh, fruity twist on traditional tomato salsa. Diced oranges and tomatoes form the base, with red onion, jalapeno, garlic, fresh ginger, and cilantro bringing heat, crunch, and herbal brightness. No cooking required.

The ginger is what makes this salsa unusual. Most salsas rely entirely on chili heat, but the fresh ginger root adds a warm, sharp bite that plays off the sweet citrus in a way that’s closer to Southeast Asian flavors than Mexican. Combined with the jalapeno, you get heat from two different directions.

Orange zest alongside the diced orange flesh concentrates the citrus flavor. The zest’s essential oils are more aromatic and intense than the fruit itself. Cilantro goes in right before serving so it stays vivid green and doesn’t wilt in the juices.

Kitchen Tips

• Remove all the white pith from the oranges before dicing. Pith is bitter and ruins the clean, sweet flavor.
• Seed the tomatoes before dicing. The watery seed pockets dilute the salsa.
• Chill for at least 30 minutes before serving to let the flavors meld.
• This salsa is best the same day it’s made. The oranges break down and get mushy after overnight storage.

Variations

• Add diced mango for an even more tropical version.
• Use blood oranges when in season for a deeper color and slightly berry-like flavor.
• Serve alongside grilled fish or spooned over tacos.