MORROCAN ORANGE, RED ONION AND BLACK OLIVE SALSA

Morrocan Orange, Red Onion And Black Olive Salsa image

This salsa plays the sweet, pungent flavor of red onions against the saltiness of oil-cured olives. It is best spread on a plate and topped with grilled veal or pork chops, tuna, swordfish or salmon steaks.

Provided by Molly O'Neill

Time P2DT5m

Yield Four servings

Number Of Ingredients 10

Ingredients

4 navel oranges, peeled, each section cut into 3 pieces crosswise
1 medium red onion, peeled and coarsely chopped
2 cloves garlic, peeled and minced
1/2 teaspoon coarse salt
1 teaspoon sweet paprika
1 1/2 cups parsley, coarsely chopped
1/2 teaspoon ground cumin
1/4 teaspoon cayenne powder
2 tablespoons olive oil
3/4 cup black, oil-cured olives, pitted and quartered

Steps:

Combine the oranges, onion, garlic, salt, paprika, 1/4 cup of the parsley, ground cumin, cayenne powder and olive oil in a glass or ceramic bowl. Store in an airtight container in the refrigerator for up to 2 days. Add the olives and remaining parsley before serving.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 13 grams