Pan-seared lamb merguez sausage, orange and Vidalia onion salsa, sucrine salad, roasted fingerling potatoes and baby bell peppers

Orange and Vidalia Onion Salsa

oranges [tangelo, mandarin or other seedless orange will work well]
chiles
Vidalia onion
rice vinegar
kosher salt
chopped cilantro

Peel and segment oranges. Chop onion roughly. Devein and mince chiles [or leave the seeds and pith in if you like your salsa spicy]. Add rice vinegar, salt to taste and cilantro. Mix thoroughly and chill in the refrigerator, covered or until ready to use. I’ve left out the proportions in case people want to experiment. For this batch of salsa, it was one orange, half a Vidalia, three or four heirloom chiles of various types and a couple of tablespoons of rice vinegar. This keeps in the refrigerator for two to three days.