If you like a lot of heat or spice, leave the ribs and seeds in when you chop the jalapeño. If you don't like spice or heat at all, simply remove the ribs and seeds by scooping them out with a spoon.
Author: Alicia Shaw
Serves: 2
Ingredients
1 clementine; peeled, separated into segments, then sliced
1 clementine, juiced
½ a shallot, finely diced
1 small jalapeño, finely diced
¼ of a small fennel bulb, finely diced
1 teaspoon fennel fronds, chopped
¼ teaspoon ground pepper
pinch of salt
1 tablespoon olive oil (optional)
Instructions
In a bowl, combine all ingredients.
Serve over any protein like cod, salmon, or chicken.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/wintertime-clementine-salsa/