Yucatan Citrus Fruit Salsa

Recipe by Tami Ganeles Weiser; photo contributed by Sarah Jane Green Yield:  8 servings
Prep Time:  15 minutes Cook Time:  0 minutes

Yucatan Citrus Fruit Salsa

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.

Ingredients

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

Instructions

  1. Place grapefruit, oranges, tangerine or mandarin, lemon, tomato, jalapeno and cilantro into a non-reactive mixing bowl and toss gently to combine.

Kitchen Tips

This lasts about 2 days in the refrigerator in a covered container. It tastes hotter every day, so watch out!

 

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