I placed half of the salsa that I made into a canning jar and will be giving it as a hostess gift. The other half I will be putting out with chips for an appetizer before Easter dinner.
The best thing about this recipe is that children can help make it!. Children can help by peeling the oranges, tearing cilantro into small pieces, pouring in the liquid ingredients, sprinkling the Splenda, and peeling the skin from the tomatoes that were blanched.
How to blanch tomatoes: Cut a small “X” at the bottom of a tomato. Place the 4 tomatoes in boiling water. Keep tomatoes in boiling water for only 30 seconds. Using a slotted spoon remove tomatoes from boiling water and immediately place them in a large bowl of ice water. Let tomatoes cool. Then slowly peel the skin off the tomato starting at the “X”
Ingredients
• 4 roma tomatoes
• 2 large oranges, peeled and diced
• 1 large Vidalia onion, peeled and chopped
• 2 jalapeno peppers, seeded and minced
• 2 tablespoons fresh lime juice
• ¼ cup fresh orange juice
• 3 packets SPLENDA® No Calorie Sweetener
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon salt
Directions
1. Bring small saucepan of water to a boil. Blanch tomatoes for 30 seconds, and then rinse with cold water. Peel and chop tomatoes.
2. Place all ingredients in a large bowl and stir until mixed thoroughly. Allow to stand at room temperature for one hour. Mix and serve. Refrigerate any unused salsa.
Serving Size: 1 cup salsa. Serve Citrus Salsa with baked tortilla chips or on top of grilled chicken or fish.
Original Source: Sandy Sandler Tips: Spring Salsa Recipe
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