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Tangy Texas Salsa Recipe

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.
TOTAL TIME: Prep: 15 min. + chilling YIELD:20 servings


  • 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


  • 1. 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.
  • 2. 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 Facts

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

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.