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
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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