Clementine, Cherry Tomato and Almond Salsa | Metro

Ingredients

• 12 moroccan clementines
• 4 Tbsp. (60 mL) slivered almonds, toasted
• 2 Tbsp. (30 mL) minced red onion
• 5 oz (140 g) red cherry tomatoes, quartered
• 5 oz (140 g) yellow cherry tomatoes, quartered
• 1 coriander, leaves only, coarsely chopped
• 2 Tbsp. (30 mL) white balsamic vinegar
• 2 Tbsp. (30 mL) extra virgin olive oil
• 1 tsp. (5 mL) hot pepper paste (like sriracha or harissa)
• fleur de sel to taste
• Freshly ground pepper to taste