Tangy Texas Salsa with Cinnamon Chips
Tangy Texas Salsa with Cinnamon Chips
We love a good salsa here on Turnips 2 Tangerines, and with good reason. Fresh tangy Texas salsa is super easy and in the summer when fresh fruits and vegetables abound, why not make your own fresh salsa. This simple salsa recipe combines fresh Texas fruits. We opted for using fresh orange, lime and grapefruit juice but you can substitute the real deal. Simply follow the directions below and you’ll be on your way to enjoying Tangy Texas Salsa in no time flat. Don’t forget to make the homemade Cinnamon Chips to serve alongside the salsa. Super easy and the flavor can’t be beat.
Fresh Oranges and Grapefruit
You have the option when making this recipe to substitute fresh Texas fruit for the juice. It’s super easy to do.
You will need:
- 1 medium orange
- 1 medium grapefruit
Cut a thin slice off the top and bottom of the orange and grapefruit. Stand upright on a cutting board. With a sharp knife, cut off peel and outer membrane of fruit. Cut along the membrane of each segment to remove fruit. Leave orange and grapefruit in large segments or chop the segments into smaller pieces. You won’t need to cut the lime into segments. Only use the juice and zest from the fresh lime. You want this salsa to be on the tangy side but not so tangy that you can’t eat it. Also, as with any salsa, make it according to your own family’s personal preferences.
Homemade Baked Cinnamon Chips
Making homemade baked cinnamon chips is not only super easy, it’s a great way to use up any leftover tortillas you might have lying around. I’m not sure about you, but I always have at least two to four leftover tortilla shells after we’ve had tacos or fajitas. This is especially true now that it’s only my hubby and me at home. So what can be done with those leftover shells? Well you can freeze them or make cinnamon chips. I’ve been making homemade tortilla chips for quite sometime now and they’re really easy to make and taste good too. I’ve only used eight-inch, flour tortillas to make chips with so I can only vouch for that. I have found that the secret to making good tortilla chips is to let them sit for a few minutes after taking them out of the oven to crisp up. Other than that, there really isn’t any secret formula to making baked cinnamon chips.
Serving fresh salsa during the summer months is the perfect accompaniment to any backyard bbq. This summer take advantage of the abundant fresh fruits and vegetables and eat more salsa! Instead of reaching for a jar of store-bought salsa, (which there is nothing wrong with doing) but leave the jarred salsa for the long winter months when fresh fruit and vegetables are scarce. This year make a point of making your own fresh salsa. Your friends will thank you, your family will thank you and best of all your waist line will thank you. After all, most if not all salsa is low in calories, (this salsa is only 28 calories per 1/3 cup) has 0 fat and cholesterol and has very little sugar. Serving salsa is a win win in my book.
Tangy Texas Salsa
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 medium sweet yellow pepper, chopped
- 1 medium tomato, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 1/2 small red onion, chopped
- 1/4 cup minced fresh cilantro
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 2-4 tablespoons fresh orange juice
- 2-4 tablespoons fresh grapefruit juice
- 1 tablespoon fresh lime juice
- 4-6 8-inch flour tortillas
- 1/2 cup sugar
- 1-2 teaspoons ground cinnamon
- rubber gloves for chopping jalapeños
- In a large bowl, combine all ingredients. Stir gently to combine. Cover and refrigerate at least 2 hours.
- Serve with Cinnamon Chips.
- Make Cinnamon ChipsLightly spray both sides of tortillas; cut each into eight wedges. In a large bowl combine the sugar and cinnamon. Add tortillas; toss to coat. Arrange single-layer on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Serve with salsa.
Recipe Notes: Substitutes: 1 medium fresh grapefruit and 1 medium fresh orange.
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.
For this recipe we used Mission 8-inch Flour Tortillas
Looking for more salsa recipes?