Clementine, Cherry Tomato and Almond Salsa

Clementine, Cherry Tomato and Almond Salsa
  • 6 cups
  • 0:10 Preparation
  • 0:00 Cooking
  • 0:10 Total Time

Ingredients

Add all
  • 12

    moroccan clementines

  • 4 Tbsp.
    (60 mL)

    slivered almonds, toasted

  • 2 Tbsp.
    (30 mL)

    minced red onion

  • 5 oz
    (140 g)

    red cherry tomatoes, quartered

  • 5 oz
    (140 g)

    yellow cherry tomatoes, quartered

  • 1

    coriander, leaves only, coarsely chopped

  • 2 Tbsp.
    (30 mL)

    white balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    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.

Source: Académie Culinaire