Orange Salsa with Pollo Asado Seasoning

The hardest part of making orange salsa is not eating it all in one sitting. Yes, you'll get a bit sticky as you chop the oranges, but this is ultimately as easy as putting ingredients in a bowl and letting them mingle. Use your favorite oranges; we used cara cara oranges for their fleshy sweetness and pink color, but you can use whatever is in your pantry. You can also mix and match the oranges. Swap in a tangerine, use two small mandarins in place of one large orange, or get dramatic with blood oranges. And I recommend deseeding the jalapenos before adding them to the salsa; the seeds and pith can be bitter and you can better control the amount of heat in your salsa with them removed. If you want it hotter, add some cayenne.

When I first started making this dish I actually peeled the oranges by hand, which was time consuming and even stickier. Instead, peel the oranges by slicing the rinds off. Slice off the bottom of the oranges give yourself a flat cutting surface, then trim right along the edge of the skin. Chop into rough chunks and trim or pull of any large pieces of pith. This is a fun, fresh alternative to tomato-based salsa and can be served wherever you'd eat salsa. It's great with chips and quesadillas, and goes particularly well with the sunny Mediterranean flavors of Greek Fish Tacos.