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Title: Tangy Texas Salsa
Categories: Vegetables, Herbs, Citrus, Chilies
Yield: 12 servings

1 md Bell pepper; chopped
1 md Red bell pepper; chopped
1 md Yellow bell pepper; chopped
1 md Tomato; seeded, chopped
1 lg Jalapeno; sremmed, seeded,
- chopped
3 tb Chopped red onion
1 tb Minced fresh cilantro
1 1/2 ts Sugar
1/2 ts Salt
1 md Red grapefruit
1 lg Navel orange

In a large bowl, combine first nine ingredients.

Cut a thin slice off top and bottom of grapefruit and
orange; stand upright on a cutting board. With a knife,
cut off peel and outer membrane of fruit. Cut along the
membrane of each segment to remove fruit; add to pepper
mixture.

Stir gently to combine. Refrigerate, covered, at least 2
hours.

Lois Kildahl, McAllen, Texas

Makes: 12 servings (1/3 cup each)

RECIPE FROM: https://www.tasteofhome.com

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