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Citrus Salsa

  • Yield: Makes 1 Cup
Citrus Salsa


Source: Martha Stewart Living, March 1997


  • 1 small jalapeno chile
  • 1/2 pink grapefruit
  • 2 oranges, 1 blood and 1 navel if possible
  • 1 Meyer or regular lemon
  • 2 tablespoons finely diced red onion
  • 4 yellow or red cherry tomatoes
  • 1/2 teaspoon fresh thyme leaves
  • 3/4 teaspoon extra-virgin olive oil


  1. Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.

  2. Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.

  3. Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.

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