Fresh Citrus Salsa

The topping for our Cuban spiced pork chops needs to be something fresh. Something with a little zip.

Something that says, “Oh hi, I’m Cuban.”

Oranges, onion, cucumber and fresh cilantro says that.

Chopped up, marinaded overnight in the fridge and served over spiced pork.

Chopped up, marinaded overnight in the fridge and served over spiced pork.

The salsa topping is fairly easy to make. However, we did NOT make all of these things ahead of time. We frantically prepared everything at once. Ideally we would have chilled this and marinaded the pork overnight.

Oh well.

For the salsa you will need these items:

The fresher, the better. However, if fresh cilantro is not available, dried will work as well. Just use less of it.

The fresher, the better. However, if fresh cilantro is not available, dried will work as well. Just use less of it.

  • Two oranges, peeled and diced.
  • One quarter of a medium onion, diced.
  • Half a long cucumber, diced.
  • Four sprigs of fresh cilantro, diced.

Chop it all up, give it a good stir, cover it and chill in the fridge. The assembly couldn’t be any easier.

This revised recipe goes a little lighter on the onion. We had way too much in ours and it was slightly overpowering. The cucumber and oranges are really what make this salsa sing.

Do yourself a favor while making this and take the time to chop the ingredients up small. They will blend better in the fridge and spread better over the pork.

Coming Up:

Friday: Fried Plantains

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Filed under Dinner, sauces, Sides

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