Tangy Texas Salsa Recipe

Tangy Texas Salsa Recipe photo by Taste of Home

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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.

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Tangy Texas Salsa Recipe

Prep: 15 min. + chilling

Yield: 20 Servings

15 15

Ingredients

1 medium grapefruit
1 large navel orange
1 each medium green, sweet red and yellow pepper, chopped
1 medium tomato, seeded and chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons chopped red onion
1 tablespoon minced fresh oregano
1-1/2 teaspoons sugar
1/2 teaspoon salt

Directions

To section grapefruit and orange, cut a thin slice off the bottom and top of each. Place each fruit cut side down on a cutting board. With a sharp knife, remove peel and white pith. Slice between the membrane of each section and the fruit until the knife reaches the center; remove sections.
Place sections in a large bowl; stir in the remaining ingredients. Cover and refrigerate for at least 2 hours. Yield: about 5 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: 1/4 cup equals 17 calories, trace fat (trace saturated fat), 0 cholesterol, 60 mg sodium, 4 g carbohydrate, 1 g fiber, trace protein.

Originally published as Tangy Texas Salsa in Taste of Home December/January 2000, p29