Follow these steps for perfect results
navel oranges
peeled, sectioned
red onion
peeled, coarsely chopped
garlic
peeled, minced
coarse salt
sweet paprika
parsley
coarsely chopped
ground cumin
cayenne powder
olive oil
black olives
pitted and quartered
Peel the oranges and cut each section into 3 pieces crosswise.
Coarsely chop the red onion.
Mince the garlic cloves.
In a glass or ceramic bowl, combine the oranges, red onion, minced garlic, salt, paprika, 1/4 cup of the parsley, ground cumin, cayenne powder, and olive oil.
Mix all ingredients thoroughly.
Store the salsa in an airtight container in the refrigerator for up to 2 days.
Before serving, add the olives and remaining parsley.
Serve chilled.
Expert advice for the best results
For a milder flavor, soak the red onion in cold water for 10 minutes before chopping.
Adjust the amount of cayenne pepper to your desired level of spiciness.
Use high-quality olive oil for the best flavor.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a colorful bowl, garnished with a sprig of parsley.
Serve as a side dish with grilled meats or vegetables.
Top tacos or nachos.
Serve with pita bread or tortilla chips.
Complements the sweet and savory flavors
Pairs well with the citrus and spice.
Discover the story behind this recipe
Moroccan cuisine often features a balance of sweet, savory, and spicy flavors.
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