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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:12 servings

Ingredients

  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium sweet 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 medium red grapefruit
  • 1 large navel orange

Directions

  • 1. In a large bowl, combine first nine ingredients.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1/3 cup: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 100mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchange: Free food.

Reviews for Tangy Texas Salsa

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MY REVIEW
Aquarelle 37148
Reviewed Dec. 1, 2008

"My 2001 annual cookbook has this recipe, and it calls for cilantro, which would be much more authentic anyway."

MY REVIEW
tinybrush 51050
Reviewed Aug. 14, 2008

"The heading says, "spicy cilantro" but the recipe says "fresh minced oregano" Should it be cilantro in the recipe?"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.