Clementine Salsa

I'm in love with Clementines.  You know what I like best about them?  No seeds.  When I was a kid, I didn't eat oranges because of the seeds.  Seems strange to me now - why didn't I just take (or spit) them out?  I guess it seemed easier at the time just to not eat them at all.

Do you like salsa?  I do.  I've made meals of chips and salsa.  It's best when you make your own because then you can put in what you like and you can make it as spicy as you like, or not spicy at all.  

My gardener has the anti-cilantro gene, so I don't usually put it in our salsa.  Sometimes I'll divide the salsa (60-40) and put cilantro in my 60%.  When we eat in Mexican restaurants, sometimes he forgets to say "No cilantro!" and of course ends up with it in his meal.  When we go out now I make him wear this.  Problem solved!

I didn't feel like getting into mathematics today, so I just left the cilantro out of today's salsa.  You can add it if you want to.  This salsa was delicious with chips.  We also put it over chicken at dinner and I mixed some in with brown rice, which was delicious!

Clementine Salsa
3 green onions, thinly sliced
1 medium stalk of celery, finely diced
1 jalapeno, seeded and finely diced
3 T purple onion, finely diced
2 clementines, peeled, cleaned and diced
1 roma tomato, seeded and finely diced
1 T lime juice
1 T olive oil


Combine all ingredients and let set at room temperature for two hours before serving.