Yucatan Citrus Fruit Salsa
Recipe by Tami Ganeles Weiser; photo contributed by Sarah Jane Green
Prep Time: 15 minutes Cook Time: 0 minutes
Based on a classic Yucatan sauce called xnipek, this salsa is tart, hot, and spunky. I learned about xnipek sauce from Ivy Stark, a chef who specializes in Mexican regional cuisine. Pareve and dairy-free, it’s a perfect accompaniment to our Black Bean Stuffed Corn Gorditas, but it’s also great on a grilled or broiled fillet of white fish (tilapia, sole, or cod), or a skinless, boneless grilled chicken breast.
1 grapefruit, peeled, white pith removed, sectioned, and cut in ½-inch pieces
2 large oranges, peeled, white pith removed, sectioned, and cut in ½-inch pieces
1 tangerine or mandarin, peeled, white pith removed, sectioned, and cut in ½-inch pieces
1 Meyer lemon, peeled, white pith removed, sectioned, and cut in ½-inch pieces (or ½ traditional lemon)
1 small tomato, seeded and cut into ½-inch pieces
½ jalapeno pepper, stem and seeds removed, finely minced
¼ cup roughly chopped fresh cilantro
- Place grapefruit, oranges, tangerine or mandarin, lemon, tomato, jalapeno and cilantro into a non-reactive mixing bowl and toss gently to combine.
This lasts about 2 days in the refrigerator in a covered container. It tastes hotter every day, so watch out!