Tangy Texas Salsa Recipe
Tangy Texas Salsa Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I'm a "transplant" from Wisconsin currently living in Texas. Even after 20 years, I 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. —Lois Kildahl, McAllen, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

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 cilantro
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 medium red grapefruit
  • 1 large navel orange

Directions

In a large bowl, combine first nine ingredients.
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.
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.
Originally published as Tangy Texas Salsa in Taste of Home December/January 2000, p29

Nutritional Facts

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

  • 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 cilantro
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 medium red grapefruit
  • 1 large navel orange
  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.
Originally published as Tangy Texas Salsa in Taste of Home December/January 2000, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTangy Texas Salsa

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Aquarelle User ID: 985301 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 User ID: 3138246 51050
Reviewed Aug. 14, 2008

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

Loading Image