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Citrus Salsa Recipe
This fresh citrus salsa doesn't actually have any citrus fruit in it, but with the addition of several different citrus juices, it becomes a refreshing version of classic salsa.
Perfect for hot, sunny days and tropical themed get-together's, this healthy recipe tastes great with chips and a fruit smoothie.
This recipe creates enough salsa to feed a large number of people and is a cinch to toss together.
Chop your peppers, onions and tomatoes ahead of time to save time, or invest in an inexpensive veggie chopper that makes it easy, convenient and quick to chop up all sorts of veggies. I've mentioned it before, but my veggie chopper is seriously amazing- I couldn't live without it and I highly recommend buying one.
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- 4 large tomatoes
- 1 cup onion, chopped
- 1 cup sweet onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup orange juice, freshly squeezed (or from a bottle)
- 3 tablespoons seeded jalapeno chilies, finely diced
- 3 tablespoons lemon juice, fresh
- 3 tablespoons cilantro, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsely, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons lime juice, fresh
- 1 garlic clove, minced (one teaspoon)
- Chop up four tomatoes- the tomatoes should be the largest. 3 or 4 large tomatoes should suffice, but if you have smaller tomatoes, about 5 or 6 will also do the same.
- Dice up onions and peppers and set aside. Dice up jalapeno chilies or measure out three tablespoons from a can (which is what I did).
- Chop up fresh herbs. Tip: Put a handful of herbs into a bowl with straight sides and use scissors to cut up herbs in the bowl. It's much quicker than taking the time to chop them by hand. The herbs may be on the large side, but this recipe really capitalizes on large chunks. It's almost like Pico de Gallo.
- Mix all ingredients in a large bowl and season to taste with salt and pepper.
- Chill until cold-- at least two hours, unless you used ingredients fresh from the fridge. This salsa will stay fresh in the fridge for about 3 or 4 days.
Grow your own salsa ingredients!
This recipe is super healthy; it's full of antioxidants and fresh fruits and veggies. I used tomatoes, peppers and basil from the family garden, which is a cheaper alternative to organic produce. I know the history of my produce and it tastes better, knowing that I grew it.
Depending on your climate, you can grow almost every ingredient in this recipe with ease and reap the nutritional benefits.
I've also included an Amazon capsule for the veggie chopper I mentioned in the introduction. It really is a time saver (even if I did accidentally break my mom's while I was making this-- Sorry Mom!) and it's pretty inexpensive. It only breaks if you do stupid things with it, like smashing an orange juice jug on it...