Prep: 10 Mins
Tomato salsa is so versatile! Scoop it onto tacos or fajitas, dip corn chips into it, or slather it on fish or chicken while they're on the grill. This version adds orange peel, but you can use any fresh vegetables or fruit you have on hand to make it you
Tomato salsa is so versatile! Scoop it onto tacos or fajitas, dip corn chips into it, or slather it on fish or chicken while they're on the grill. This version adds orange peel, but you can use any fresh vegetables or fruit you have on hand to make it you

Tomato Citrus Salsa

Ingredients

  • 2 tomatoes
  • 2 tbls. chopped green onion
  • 1 tablespoon chopped fresh cilantro
  • 1/2 tablespoon ORTEGA Diced Jalape

Directions

Halve tomatoes, core and squeeze, discarding seeds and juice. Coarsely chop and transfer to large mixing bowl.

Add green onion, cilantro, jalapeño, salt and orange peel; mix well. Refrigerate for 15 minutes to allow flavors to mingle. Serve slightly chilled or at room temperature.


NOTE: Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.
Halve tomatoes, core and squeeze, discarding seeds and juice. Coarsely chop and transfer to large mixing bowl.

Add green onion, cilantro, jalapeño, salt and orange peel; mix well. Refrigerate for 15 minutes to allow flavors to mingle. Serve slightly chilled or at room temperature.


NOTE: Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.
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