Fiery Citrus Salsa

This very unusual salsa 
makes a great marinade for 
shellfish and it is also 
delicious drizzled 
over barbecued meat. 

1  orange 
1  green apple 
2  fresh red chilies 
1  garlic clove 
8  fresh mint leaves 
  juice of 1 lemon 
  salt 
  pepper 

Slice the bottom off the orange 
so that it will stand upright 
on a cutting board. 
Using a sharp knife, 
remove the peel by slicing 
from the top to the bottom 
of the orange.
Hold the orange in one hand 
over a bowl. 
Slice toward the middle 
of the fruit, 
to one side of segment, 
and then gently twist the knife 
to ease the segment away 
from membrane and out 
of the orange. 
Repeat to remove all the segments. 
Squeeze any juice from the remaining 
membrane into the bowl.
Peel the apple, 
slice it into wedges 
and remove the core.
Halve the chilies 
and remove their seeds, 
then place them in a blender 
or food processor with the 
orange segments and juice, 
apple wedges, garlic and fresh mint.
Process until smooth. 
Then, with the motor running,
pour in the lemon juice.
Season to taste 
with a little salt and pepper. 
Pour into a bowl 
or small pitcher 
and serve immediately.