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.
- 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
- 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.
Originally published as Tangy Texas Salsa in Taste of Home December/January 2000, p29
Reviews for Tangy Texas Salsa
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Reviewed Dec. 1, 2008
"My 2001 annual cookbook has this recipe, and it calls for cilantro, which would be much more authentic anyway."
Reviewed Aug. 14, 2008
"The heading says, "spicy cilantro" but the recipe says "fresh minced oregano" Should it be cilantro in the recipe?"