Mandarin Salsa

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The recipe I’m sharing today was actually an idea Derek had. When I was brainstorming recipes for citrus month he suggested trying out a mandarin salsa.  It’s easy to make and super tasty so I wanted to pass it on!

Let’s get to it!

To start, add the oranges, jalapeño and chopped red onion to a medium bowl.  I don’t use jalapeños a ton so when I do work with them I use gloves to handle them so they don’t burn my fingers.  I also remove the seeds (you guys know how Derek and I are wimps when it comes to spice).  If you want a spicier salsa, leave them in.  When I drained the mandarins, I kept the juice.  It’s a little syrupy and is great for cocktails (I’ve already tried it in ginger ale with gin and it was spectacular!).

Now add the salt and lime juice.

Give it all a rough stir so the oranges break up a bit and the ingredients are evenly dispersed.

This salsa is, sweet, spicy and full of flavor.  The onion adds some nice texture and ensure it’s not too sweet.  You can use this salsa on all kinds of things, we had it on pork carnitas and it was great!  Of course it’s tasty just as a dip for tortilla chips, though you want a study chip as it’s a heavier salsa.  Our favorite is Juanita’s (my friend Nikki turned us onto them years ago and it’s all we buy in the way of tortilla chips!)  It would also be good on nachos, in a quesadilla or even as an interesting addition to your morning yogurt.  It’ll last four days stored in the fridge.


I’d love to hear how you plan to use it in the comments!


Mandarin Salsa
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  • 3 11-ounce cans mandarin oranges, drained
  • 1 jalapeño finely chopped
  • 1 quarter red onion, finely diced
  • 1/2 teaspoon salt
  • 2 tablespoons freshly squeezed lime juice


  1. Add oranges, jalapeño and red onion to a medium bowl. 
  2. Add salt and lime juice and roughly stir.




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