This tangy salsa is perfect when paired with cod or orange roughy fillets that have been marinated in teriyaki sauce and grilled or broiled.
1/3 c. tangerine juice (orange juice can be substituted)
2 T. brown sugar
2 T. red wine vinegar
2 medium tangerines -- peeled, seeded and chopped
1/2 c. chopped onion
2 T. snipped parsley
1-3 tsp. crushed red pepper -- according to taste
1 clove garlic -- minced
In a small skillet, combine the fruit juice, brown sugar and vinegar. Bring the mixture to a boil and reduce the heat. Simmer the mixture for 5-6 minutes or until it becomes syrupy. Remove the syrup from the heat and set aside.
In a medium bowl, combine the remaining ingredients. Pour the tangerine syrup over the mixture and toss gently to mix. Chill the salsa until you are ready to serve it.