I am sure I have blogged at length about my love of blood oranges and now it is the season! Get some before they are all gone and you can make this delicious and beautiful salsa. To make enough for 4 tacos I used
2 blood oranges, chopped (chop them carefully and pour the extra juice in the bowl)
1/4 of an onion, chopped finely
1 serrano, chopped
2 Tablespoons of cilantro leaves and stems, chopped finely ( pour the extra juice in the bowl)
mix together and enjoy!
For the tacos I took the “Pork” cutlets I made for the Al Pastor tacos, chopped them, surrounded them in a mixture of black sesame seeds, cayenne, salt and pepper and pressed them between pieces of parchment paper. I sauteed some onions and garlic and then added the seitan. It was great!
I knew I didn’t want to have regular old seitan so I chopped up some peanuts and put them in a ziploc bag, lay the seitan which I had cut into strips on top and covered with more peanuts. Then I used a rolling pin to flatten out the seitan and press the peanuts into it. I sauteed the seitan in a pan and pan fried the plantains seperatly. Topped with spinach and the salsa and on a warm spelt tortilla it was a Caribbean-style taste explosion! Now I want to open a vegan taco stand just so that I can sell a million of them!
Blood Orange Salsa
4 blood oranges
.5 sweet onion, chopped finely
1/4 cilantro, chopped finelly
First, cut the tops and bottoms off the blood oranges. Then slice the rest of the peels off. Carefully chop the oranges slowly making sure to not squeeze out the juices and remove any seeds and as much white pith as possible. Gently toss the oranges with the onions and cilantro. Refrigerate for about 20 minutes and then try to NOT eat it all before your tacos are done. Enjoy!