Tangy Texas Salsa Recipe
I'm a "transplant" here from Wisconsin. Even after 20 years, I still can't get enough of our wonderful local citrus. This is one way to work it into a main dish. The combination of tangy fruit, spicy jalapeno and distinctive cilantro is perfect over any meat, poultry or fish. We also dip into it with chips.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 medium green pepper chopped
- 1 medium tomato seeded and chopped
- 3 tablespoons chopped red onion
- 1 medium sweet red pepper chopped
- 1 jalapeno pepper seeded and chopped
- 1 tablespoon minced fresh cilantro
- 1-1/2 teaspoons sugar
- 1 large navel orange
- 1 medium sweet yellow pepper chopped
- 1 medium red grapefruit
- Carbohydrate 2.67069283229992 g
- Cholesterol 0 mg
- Fat 0.0657811610643579 g
- Fiber 0.661134739683035 g
- Protein 0.307334160596826 g
- Saturated Fat 0.0111042765359192 g
- Serving Size 1 1 serving (33g)
- Sodium 0.875346442574316 mg
- Sugar 2.00955809261688 g
- Trans Fat 0.0328452584313536 g
- Calories 11 calories
Directions In a large bowl, combine first nine ingredients. Cut a thin slice off top and bottom of grapefruit and orange; stand upright on a cutting board. With a knife, cut off peel and outer membrane of fruit. Cut along the membrane of each segment to remove fruit; add to pepper mixture. Stir gently to combine. Refrigerate, covered, at least 2 hours. Yield: 12 servings (1/3 cup each). Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Tangy Texas Salsa in Taste of Home December/January 2000, p29
