Do you all have a crate of clementines on your kitchen counter right now? These little darlings are super sweet, a breeze to peel and the perfect size for little hands–and so refreshing after a month of high sugar celebrations.
We’ve been eating these like candy around here and find them absolutely irrisistable. I spotted this recipe in an old copy of Bon Apetit magazine and tucked it away just for clementine season, and while we have 100 clementines presently in the house, it just seemed like the perfect time, right? You betcha!
This flavorful salsa would also be fabulous over grilled fish or shrimp as well as chicken dishes. I served it simply with spicy tomato sausages. The sweet clementines combined with the pungent basil and the bite of the hot peppers really paired well together. It’s light–it’s bright and just full of sunshine. After combining all the ingredients, let it all meld for a couple of hours covered on your counter before serving.. if you can wait that long!
Darling Clementine Salsa
adapted from Bon Appétit magazine
4 clementines, peeled, diced (about 1 cup) –I used five.
1 cup cherry tomatoes, quartered — I had grape tomatoes on hand.
1/2 cup finely diced red onion — I used shallots, minced
1/2 cup finely diced celery
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 serrano chile, seeded, minced – I used 2 jalapenos, minced
2 tablespoons olive oil
Mix clementines and next 8 ingredients in medium bowl. Season with sea salt and ground pepper. DO AHEAD. Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
Thyme Goes By... 