Tangy Texas Salsa
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.
20 ServingsPrep: 15 min. + chilling
- 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.
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: Sweet Red Wine: Enjoy this recipe with a sweet red wine.