Tangy citrus, spicy jalapeño and cilantro makes the perfect salsa to pair with homemade cinnamon chips
Course Appetizer
Cuisine Mexican
Keyword citrus, salsa, tangy, Texas
Prep Time 15 minutesminutes
Chilling 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 12Servings
Author Lynn / Turnips 2 Tangerines
Equipment
rubber gloves for chopping jalapeños
Ingredients
1medium green pepper, chopped
1medium sweet red pepper, chopped
1medium sweet yellow pepper, chopped
1medium tomato, seeded and chopped
1jalapeño pepper, seeded and chopped
1/2smallred onion, chopped
1/4cupminced fresh cilantro
1 1/2teaspoonssugar
1/2teaspoonsalt
2-4tablespoonsfresh orange juice
2-4tablespoonsfresh grapefruit juice
1tablespoonfresh lime juice
4-68-inchflour tortillas
1/2cupsugar
1-2 teaspoons ground cinnamon
Instructions
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.
Notes
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.