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Not-blood orange salsa with avocado

summary: not-blood orange salsa from Jamie Schler’s cookbook “Orange Appeal”; making substitutions; no blood oranges? …use navel oranges instead; using all the orange (except the pith); orange extract and orange sugar;

orange salsa

Oranges aren’t exactly in season yet but when Canada Post delivered Jamie’s cookbook on Thanksgiving weekend, I couldn’t stop myself from buying a few oranges to try some of the recipes that I hadn’t had a chance to test. The recipes for Gojju – tamarind citrus peel condiment and Blood Orange Salsa with Avocado or Beet called to me.

The Gojju calls for Mandarin oranges; the Salsa calls for blood oranges…. Now, Jamie knows that I’m no stranger to making alterations (sometimes freely – sometimes perhaps a little too freely) to her recipes. I thought about substituting regular oranges for making the Gojju. But the perfectly ripe avocado (from Mexico) on the counter sealed the deal. Salsa it would be.

Yes, the oranges we bought are covered in jet fuel, having come all the way from South Africa! And they’re navel oranges, not blood oranges…. As far as I recall, they won’t appear until around January. And even then, they will be on the shelves for only a short time.

While we were getting the oranges, I picked up a local red onion from the vegetable market down the street. And completely forgot to get coriander leaf.

Always read the recipe through completely before beginning. […] Make sure you have all the ingredients. […]
 
Salsa is one of those condiments that can easily be changed or adjusted to taste […] You can make the salsa as mild or as hot as you like, or replace the chipotle pepper with [more hot pepper] or a milder fresh pepper. […] Serve with tortilla or pita chips as a dip
 
-Jamie Schler, “Essential Information” and “Blood Orange Salsa with Avocado or Beet”, Orange Appeal, p23&37

How handy! With Jamie’s permission to freely make changes and pretending not to notice the instruction to have all the ingredients, I decided not to get back onto my bike to go out in search of coriander leaf. Instead, I stepped into the back garden and cut chives and parsley.

pickled chilisWe also didn’t have even one “chile pepper in adobo sauce, pepper only”. But we do have some gorgeous hot hot hot red chiles from our neighbours’ garden that T pickled after we read about them in another wonderful cookbook, “Beyond the Great Wall” by Naomi Duguid and Jeffery Alford. (Remind me to rave about those pickled chiles!) I used two of those, chopping them very very finely.

As for the “lime juice”… nope, I forget to get limes too. So I substituted lemon juice.

It will come as no surprise that we didn’t have any pita or tortilla chips on hand either. (I did read the recipe through first; I really did. I’m just not renowned for retaining what I’ve read. :lalala: )

We did have rice crackers though. They seemed perfect. And, as it happens, they were.

The salsa was fabulous! Simple and refreshing. with just a hint of heat from those devilish pickled peppers.

Thank you again, Jamie!

orange salsa

Orange Appeal: Savory and Sweet Orange Appeal: Savory and Sweet
by Jamie Schler with photos by Ilva Beretta

Add a little sunshine to every meal with these sweet and savory recipes. – Gibbs Smith Publishing

Jamie Schler offers a collection of sophisticated and sunny recipes using the most versatile of citrus fruits, the orange, in this beautifully photographed [by Ilva Beretta] cookbook. She incorporates the juice, zest, and fruit from many varieties of oranges as well as flavorings, extracts, and liqueurs.
 
Schler’s sauces, soups, salads, sides, main dishes, breads, and sweets embody the essence of orange and empress diners with recipes such as Orange Fig Sauce, Orange Braised Belgian Endive with Caramelized Onions and Bacon, Beef in Bourbon Sauce, Glazed Apple and Orange Braid, and Chocolate Orange Marmalade Brownies.
 
Gibbs Smith Publishing

 

orange salsa

orange sugar edit: And speaking of zest, because the zest isn’t called for in this salsa, before peeling the orange, I zested it and put three quarters of it into some sugar, to make orange sugar, and used the other quarter to make orange extract.
 
I’ll use the orange extract to make Christmas shortbread, and the orange sugar to make spiced orange butter for scones. Or at least that’s my plan for the sugar, if someone doesn’t use it all up first to sprinkle on his rice pudding….

 

This entry was posted in cookbooks, etc., food & drink, Orange Appeal, spicy on by .

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