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Ingredients:
1 medium grapefruit
1 large navel orange
1 each medium green, sweet red and yellow pepper, chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons chopped red onion
1 tablespoon minced fresh cilantro OR parsley
1-1/2 teaspoons sugar
1/2 teaspoon salt

Peel, section and dice grapefruit and orange, removing all membrane. Place in a bowl; add remaining ingredients and mix well.

Cover and refrigerate for at least two hours.

Recipe yields about 5 cups Tangy Texas Salsa.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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