It's official: I'm done with winter. I no longer find root vegetables exciting. I need something that tastes fresh and light, not old and heavy. Thankfully, citrus is in season, and I can continue my infatuation with blood oranges.
This salsa is not for tortilla chips (though I suppose you could eat it with chips if you so chose); instead it's the perfect accompaniment for fish (recipe for Sustainable Chilean Sea Bass with Blood Orange Salsa and Toasted Hazelnuts coming to an internets near you soon!).
Blood Orange Salsa
Adapted from Fine Cooking
2 small blood oranges, cut into segments, segments cut into half
2 large cora cora oranges (valencia or navel will also work)
2 tbs. minced red onion
1 tbs. chopped fresh cilantro
1 tbs. extra-virgin olive oil
3/4 cup fresh orange juice
1 tbs. finely grated orange zest from (about 2 oranges)
In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes.
In a medium bowl combine the reduced orange juice with blood orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.