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+ servings

Tangy Texas Salsa

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 minutes
Chilling 2 hours
Total Time 2 hours 15 minutes
Servings 12 Servings
Author Lynn / Turnips 2 Tangerines


  • rubber gloves for chopping jalapeños


  • 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


  • In a large bowl, combine all ingredients. Stir gently to combine. Cover and refrigerate at least 2 hours.
  • Serve with Cinnamon Chips.
  • Make Cinnamon Chips
    Lightly 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.