Mexican Citrus Salsa

A glass bowl with cara cara and blood orange, lime, scallions, jalapenos, and cilantro with a tiny serving spoon.

Tamara Andersen

A quick, easy, and fresh Mexican style salsa that is perfect with fish and poultry!

5 from 3 votes

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Prep Time 15

Total Time 15

Course Salsas

Cuisine Mexican

Servings cups +/-

Calories 9 kcal

Ingredients

1 cup citrus - diced (see Notes or Tips)
2 fresno or jalapeno chiles - finely minced
2 scallions - finely chopped
½ cup cilantro - chopped
juice of 1 juicy lime
several grinds sea salt and pepper to taste

Instructions

Zest the citrus, then remove pith (and membranes if desired).* Dice.
Combine all ingredients in a (salsa-sized) bowl. Stir well to combine. If your lime is dry, you may want to squeeze a second one.

Notes

Winter is citrus season in south Texas. I've made this citrus salsa with combinations of pummelo, grapefruit, oranges, clementines, tangerines, blood oranges, cara cara oranges. I would save lime for the juice portion of the recipe. The sweeter varieties work better in this recipe.

See this article for help removing citrus pith.

Nutrition

Serving: 1tablespoon | Calories: 9kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com