Mexican Fruit Salsa (Yucatan Citrus Fruit Salsa)

Based on a classic Yucatan sauce called xnipek, this Mexican fruit salsa is tart, hot, and spunky. 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

Mexican Fruit Salsa

  • 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

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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