Photo: Ralph Anderson; Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
Makes about 2 1/4 cups

Serve this brightly flavored condiment alongside turkey fajitas, grilled chicken, or pork. Like it hot? Keep the jalapeño seeds.

How to Make It

Step 1

Cut clementine sections in half. Combine all ingredients; cover and let stand 1 hour.

Step 2

*Frozen cranberries, thawed, may be substituted.

Step 3

Try This Twist! Orange-Cranberry Salsa: Substitute 2 navel oranges for clementines. Makes 1 1/2 cups.

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Ratings & Reviews

EllenM's Review

satchya1
December 09, 2009
Substituted tangerines for clementines simply because I have a tangerine tree. Any sweet citrus will work. Served over grilled catfish. Absolutely tasty and delicious, beautiful presentation, worthy of serving to guests.

satchya1's Review

EllenM
November 29, 2009
"Bright" flavors, a mix of juicy and crunchy, with beautiful red green and orange colors. We had a crate of clementines to use up and saw this recipe just in time. It took more like an hour for me to chop and mix everything by hand (We doubled the recipe) but it was well worth the labor. We served it over boneless skinless chicken breasts. Our 11, 7, and 4 year old kids even raved about it. Healthy food doesn't have to be bland, thank you Southern Living :)