Recipe #6069
Clementine, Cherry Tomato and Almond Salsa
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 10 min |
6 cups (1 1/2 L)
servings
servings
| Category: | Marinades and sauces |
| Subcategory: | Chutney |
| Source: | Académie Culinaire |
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Recipe ingredients
- 12 Moroccan clementines
- 4 Tbsp. (60 mL) slivered almonds, toasted
- 2 Tbsp. (30 mL) minced red onion
- 5 oz. (140 g) red and yellow cherry tomatoes, quartered
- 1 bunch coriander, leaves only, coarsely chopped
- 2 Tbsp. (30 mL) Irresistibles white balsamic vinegar*
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 1 tsp. (5 mL) hot pepper paste (like sriracha or harissa)
- Fleur de sel to taste
- Freshly ground pepper to taste
Preparation
Zest 6 clementines into a bowl.
Then peel all 12 clementines, removing both peel and white pith.
Cut clementines in 2 and slice, catching and saving the juice.
To the bowl of zest, add all other ingredients and mix thoroughly.
Season to taste and serve quickly, while fruit are firm.
Suggestion
Delicious with trout or snapper.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Cherry Tomato and Bocconcini Tossed Salad, Maple Dressing
- Clementine Napoleons
- Grilled Tuna Steaks Cherry Tomato, Mint and Ginger Salad
- Salmon Steaks with Tomato Salsa
- Clementine Mousse
- Cherry Tomato and Salami Salad
- Avocado, Mango and Tomato Salsa
- Crab Croquettes with Avocado, Mango and Tomato Salsa
- Cherry Tomato Confit
- Clementine Salad
Clementine Mousse
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