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Tangy Texas Salsa

TOTAL TIME: Prep: 15 min. + chilling YIELD: 12 servings (1/3 cup each).
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

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

  • 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.

Nutrition Facts

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

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