- 2 oranges
- 1 small onion, finely chopped
- 1/2 cup parsley or cilantro leaves, chopped
- 10 physalis, cut in fourths
- 3-4 tablespoon olive oil
- 1 tablespoon vinegar
- 2 guindillas (dried cayenne pepper), ground
- salt, to taste
Peel and cut the oranges, keeping the pulp only. Add all of the rest of the salsa ingredients and mix well.
Serve over your favourite fish. We ate it with orange marinated, oven-baked wild salmon filets, accompanied with sweet potato fries and moroccan spiced fava beans. Yummy!
Physalis, orange pulp, onions and parsley