Orange-Chile Salsa Verde


This sweet and zesty salsa can be used as an accompaniment to roasted or grilled veggies, stirred into rice or polenta, or spooned over cornbread.

  • 2Servings


  • 4 fresh pasilla chiles
  • 2 Tbs. olive oil, divided
  • 5 large oranges
  • 1 small white onion, diced (1 cup)
  • 2 Tbs. white wine vinegar
  • 2 Tbs. agave nectar


1. Preheat broiler. Line broiler tray with foil. Rub chiles with 1 Tbs. oil, and place on prepared tray. Broil 10 minutes, or until skins are charred and begin to loosen, turning once or twice. Transfer chiles to bowl, and cover bowl with plastic wrap. When cool enough to handle, remove and discard skin and seeds, and dice chiles.

2. Stand each orange upright, and remove peel and pith with paring knife, following curve of fruit from top to bottom. Hold fruit over large bowl, and cut sections along membranes to release each wedge. Set segments aside, and squeeze empty membrane over bowl to capture remaining juice.

3. Heat remaining 1 Tbs. oil in medium saucepan over medium-low heat. Add onion, and sauté 5 to 7 minutes. Add orange segments and juice, chiles, vinegar, and agave. Simmer 15 minutes, or until orange segments have broken down and liquid has reduced. Remove from heat, and cool 10 minutes.

4. Transfer mixture to blender, and purée until smooth. Season with salt, if desired.

Nutrition Information

  • Calories: 85
  • Carbohydrate Content: 16 g
  • Fat Content: 3 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 2 mg
  • Sugar Content: 10 g