Citrus Jalapeno Salsa

Refreshingly light, tart, and spicy, Citrus Jalapeno Salsa is an easy, no-cook salsa perfect for scooping up with tortilla chips or pairing with delicate proteins.

It’s been Spring for about 5 minutes here in Minnesota. And with Spring brings cravings for all things light and refreshing – and this Citrus Jalapeno Salsa is checking all the right flavor boxes. Light, check. Tart, check. Spicy, check!

AND, you don’t have to cook it! Can I get a win-win?

What is a no-cook salsa?

Answer: your bestie! A no-cook salsa is a beautiful thing in that, as the descriptor indicates, you don’t have to cook it. This means you can whip together a lovely fresh salsa in minutes. And typically with minimal prep and minimal ingredients.

Jalapeno, onion, white grapefruit, lime, and a sprinkle of salt are all you need for this no-cook Citrus Jalapeno Salsa. Should you feel so inclined, you can also add some fresh herbs, like parsley or cilantro. The result is an amazingly refreshing salsa with a wonderful zing thanks to the jalapeno.

What should I serve with Citrus Jalapeno Salsa?

This Citrus Jalapeno Salsa is perfect for scooping up with tortilla chips or pairing with delicate proteins like fish. I can also affirm that it’s delicious when paired with chicken.

After letting the salsa hang in the fridge for 24 hours to let the flavors meld, I decided to grill up a few chicken thighs to make a refreshing salad, using the salsa as the ‘dressing’ to tie it all together.

Genius hack alert!

You’re going to need to strain the salsa before serving, as there will be excess juice from the grapefruit and lime. BUT, instead of tossing the juice, use it as a marinade! I marinated the above-pictured chicken thighs for 20-30 minutes in the extra Citrus Jalapeno Salsa juice. Then I seasoned the marinated chicken thighs with salt and pepper before cooking on a cast iron grill pan.

So say hello to spring with this refreshingly no-cook salsa.

If you like this salsa, you might also like:

Spicy Pico de Gallo

Roasted Garlic Chimichurri

Roasted Garlic Guacamole

Citrus Jalapeno Salsa

Refreshingly light, tart, and spicy, Citrus Jalapeno Salsa is an easy, no-cook salsa perfect for scooping up with tortilla chips or pairing with delicate proteins.

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Prep Time 10 mins

Course Appetizer, Snack

Ingredients

  

• 1-2 jalapenos, seeded and finely diced
• 1 small onion, finely diced I used a white onion
• 1 white grapefruit
• 1 lime
• salt, to taste
• 1 tbsp parsley or cilantro, chopped optional

Instructions

 

• Peel and segment the white grapefruit and lime into sections, making sure to remove the skin, pith, and membranes. Chop the citrus sections into small pieces. Admittedly, I haven’t yet mastered the fruit segmenting thing, so I used my fingers to remove the skin, pith, and membranes from the fruit.
• Add the white grapefruit and lime pieces, diced jalapeno, and diced onion to a bowl and stir to combine.
• Sprinkle with a few dashes of salt, then taste. Add more salt if desired.
• Refrigerate until ready to use. Let sit for at least an hour or two, but ideally 24 hours, before serving. This will allow the flavors to meld.
• The salsa will be quite juicy, so strain before serving.

Notes

I like it spicy, so I used 2 jalapenos, and it definitely had quite a bite! But if you prefer a milder salsa, just use one jalapeno. You could also replace the second jalapeno with a quarter of a finely chopped green bell pepper.

I seasoned the chicken simply after removing it from the marinade, with salt and pepper on each side. After bringing my cast iron grill pan to medium-high heat, I grilled the chicken thighs for a few minutes on each side. I’m not going to provide exact cooking times as they may vary, depending upon the size and thickness of each chicken thigh. I use a cooking thermometer to test for doneness, aiming for an internal temperature of 150 degrees Fahrenheit (the chicken will continue cooking as it rests). Once the desired doneness is achieved, I remove them from the grill pan and let them rest for 3-5 minutes before serving.

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