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Orange-Tomatillo Salsa Recipe

Staff Writer
Grilled Nectarines

A classic salsa verde is updated with the fresh, citrus-flavor of oranges. Serve alone or as a part of a guacamole bar for a delicious party appetizer.

Deliver Ingredients


  • 8 ounces (about 4 medium) tomatillos, husked and rinsed 
  • ½ small red onion, chopped into ¼-inch pieces
  • 1-2 canned chipotles in adobo, removed from the canning sauce, seeded, and finely chopped
  • 2 small seedless oranges


Set a medium 8-inch nonstick skillet over medium-high heat. Lay in half of the tomatillos cut-side down. When they are browned, 3-4 minutes, flip and brown the other side. Remove from the pan and cool.

Scoop the remaining tomatillos into a food processor and pulse several times until evenly chopped — no pieces should be bigger than ¼ inch. Scrape into a medium bowl.

Scoop the onion into a strainer, rinse under cold tap water, shake off the excess, and add to the bowl along with the chipotles.

Without washing the processor, process the roasted tomatillos until smooth. Stir into the fresh tomatillo mixture. Using a small knife, cut the peel from the oranges. Cut sections (supremes) from the oranges by cutting between the white membranes to release segments with no white pith or membrane. Cut each segment into 3-4 pieces and stir them into the tomatillo mixture. Taste and season with salt, usually ½ teaspoon. Cover and refrigerate.

Orange Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Orange Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.