Blood Orange Salsa Verde



1/4 cup blood orange juice + 2 TBSP blood orange zest
2 TBSP lemon juice + 1 tsp lemon zest
2 TBSP red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley
2 green onions, minced
1 shallot, minced
2 TBSP cilantro, finely chopped
2 TBSP capers, rinsed and coarsely chopped
1 tsp red pepper flakes
Salt and black pepper to taste


  • Combine ingredients. Season with salt and pepper.
  • Excellent served with meat or fish.

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