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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


  • 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.

Nutritional Facts

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

Reviews for Tangy Texas Salsa

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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."

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?"

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