A blood orange salsa can be a beautiful little pick me up in the middle of winter. February makes me crave color. We don't even have a lot of white outside right now, which is fairly unusual for Vermont at this time of the year. With that in mind, when Jedd hit the grocery store last week he picked me up a couple of gorgeous, locally-grown Cortland apples and some beautiful blood oranges because they were pretty. And he knew I needed to see something colorful.

I have other plans for those beautiful Cortland apples, but I made a simple (and for my first time ever) non-spicy salsa with the blood oranges. I just wanted them to shine and to not have to compete against heat. (I know, I know I've just come close to anthropomorphizing fruit, but I'll just chalk that up to cabin fever.)

Blood Orange Salsa

3 blood oranges

2 scallions

¼ cup of cilantro

1 tablespoon of lime juice

1 tablespoon of a diced jalapeno (optional)

Peel the blood oranges and remove the white pith. Dice the oranges, scallions, cilantro and lime juice. Let sit at room temperature for a half an hour then eat or refrigerate for up to 3 days.

Serves 2.

(Photos by Launie Kettler)

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