Prep about 20 minutes
Makes about 1 ½ cups
3 medium navel oranges
2 plum tomatoes, seeded and chopped, or ¾ cup grape tomatoes, quartered
2 green onions, thinly sliced
1 tablespoon chopped fresh cilantro leaves
½ teaspoon chipotle hot sauce
1. From 1 orange, grate 1 teaspoon peel; place in medium bowl. Cut remaining peel and white pith from all oranges. Holding oranges, 1 at a time, over bowl with peel, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl. Discard seeds, if any. With kitchen shears, coarsely cut up orange segments.
2. To bowl with fruit, add tomatoes, green onions, cilantro, chipotle hot sauce, and ¼ teaspoon salt; stir to combine. Cover and refrigerate salsa for 6 hours, if not serving right away.
Nutrients per serving: about 40 calories, 1g protein, 10g carbohydrate, 0g total fat, 2g fiber, 0mg cholesterol, 105mg sodium
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