Citrus lovers will enjoy the freshness of this salsa spiked with chile. Jicama and mango add interesting textures and great flavor to chicken and fish tacos.
Makes2 cups (500 mL)
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturefruity, sweet, tangy
Type of Dishsalsa, sauces
- 2 oranges, cut into chunks
- 1 lime, cut into chunks
- ½ grapefruit, cut into chunks ½
- ¼ cup chopped jicama 60 mL
- 2 tsp hot pepper flakes, divided 10 mL
- 1 mango, diced
In a large bowl, combine oranges, lime, grapefruit, jicama and 1 tsp (5 mL) of the hot pepper flakes. Gently add mango and toss. Transfer to an airtight container and refrigerate, stirring occasionally, for 30 minutes or for up to 2 hours. Taste for heat levels and add remaining pepper flakes before serving, if desired.
2011 Kelley Cleary Coffeen