Spicy Orange Salsa

Peach, raspberry, mango, etc. I've eaten and made all sorts of fruit salsas, but what is in season now that would make a good salsa? Berries this time of year are flavorless, and mangoes cost an arm and a leg. Oranges! This recipe uses our Pastamore Kettle Roasted Garlic Oil and Pastamore Fresh Jalapeno Oil, and the tomatoes and oranges offer a great surprise. This recipe was made to be a chunky salsa, but all of the ingredients could easily be added to a food processor. In fact, I think that might be how I try it next.

Ingredients:
5 - large Roma tomatoes
1 - large orange
1 Tbsp - Pastamore Fresh Jalapeno Oil
1 tsp - Pastamore Kettle Roasted Garlic Oil
2 tsp - minced red onion
1/2 tsp - dried oregano
To taste - salt (~1/2 tsp)
To taste - black pepper

Directions:
For smooth salsa:
1. Remove the skin of the orange. This can be done two ways. The first way is simply by using a peeler to remove the skin. The second is to cut the top and bottom off of the orange. Then run a sharp knife around the orange (top to bottom) between the flesh and the peel. Cut the orange into quarters.

2. Add all ingredients into the food processor, and then run until desired consistency has been reached.

For chunky salsa:
1. Dice tomatoes into 1/8"-1"4" x 1/8"-1"4" pieces. Place into a large mixing bowl.

2. Remove the skin of the orange. This can be done two ways. The first way is simply by using a peeler to remove the skin. The second is to cut the top and bottom off of the orange. Then run a sharp knife around the orange (top to bottom) between the flesh and the peel. Mince orange.

3. Add all remaining ingredients to mixing bowl. Season to taste.

Unlike most salsas, this will become less spicy after sitting. For more heat, add some chili powder if desired. The flavors will combine the best if left to sit overnight or for a few hours.