FENNEL-ORANGE SALSA

Fennel-Orange Salsa image

I love orange salsa! Its sweet and tangy flavor profile goes well with ham, pork and poultry around the holidays. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Time 20m

Yield 3 cups.

Number Of Ingredients 9

Ingredients

3 large navel oranges
1 medium fennel bulb, finely chopped, plus 1 tablespoon chopped fennel fronds
1/2 cup finely chopped red onion
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
4 large fresh basil leaves, finely chopped
2 teaspoons rice vinegar
2 teaspoons olive oil
1/4 teaspoon garlic salt

Steps:

Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Finely chop oranges; add to bowl with reserved juices., Add remaining ingredients; toss to coat. Refrigerate, covered, until serving.

Nutrition Facts : Calories 77 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 2g protein.