Orange Chili Salad

Yield: 10-12 Servings
Chef: Chef Brian Streeter


3 oranges, peeled and cut into segments
1 each red pepper, sliced thin
1 each yellow pepper, sliced thin
1 each poblano pepper – sliced thin
7 each Jalapeno Pepper – seeded and sliced ⅛” x 1”
1 each red onion, julienne
¾ cup orange juice, fresh squeezed
¼ cup lime Juice, fresh squeezed


Combine all ingredients and keep refrigerated until ready to use.