Citrus Salsa…Are You Sweet or Salty? (Take the Quiz!)

Before I get to today’s recipe for a bright, refreshing Citrus Salsa – a fresh salsa made with oranges, tomatoes, sweet onions, lime juice and jalapeños – I thought we might start with a fun little (non-scientific) quiz for a change. Do you have a sweet tooth? Or do you tend to go salty? Let’s find out.

1. It’s 10 AM on a Saturday morning and you’re perusing the menu at your local brunch spot. Do you go with:

a) The buttermilk pancakes with caramelized bananas
b) The spinach, bacon and cheddar omelet

2. It’s lunchtime and you’ve ordered a sandwich combo that comes with one side order. Would you choose:

a) The cookie or fruit
b) The chips or pretzels

3. Do you have candy in your house right now?

a) Yes, it’s actually within arm’s reach, now that you ask
b) No, once the Halloween stash is gone that’s usually it for the year

4. You’re 10 years old again and dipping chicken nuggets. You go for:

a) The honey
b) The barbecue sauce

Mostly a‘s? Hello, Sweet Tooth! Mostly b‘s? Sounds like you may have a taste for the salt. Okay, don’t take this exercise too seriously. 🙂 What brought this all about was this Citrus Salsa recipe I’m sharing today. My palate tends toward the sweeter side, but I began to question it when I just couldn’t bring myself to include the one ingredient that was supposed to be featured…three packets of Splenda.

Yes, this recipe actually comes from the back of a box of Splenda artificial sweetener (I’m usually a “real food” girl all the way, but I do like this stuff in my coffee). The idea of adding the equivalent of 2 tablespoons of sugar to a naturally sweet dish seemed a little over the top for me. So I left it out. On its own, the salsa is wonderfully refreshing and a little bit tangy with a touch of heat. Not only did I not miss the extra sweetness one bit I actually craved the saltiness from the blue corn chips each time I scooped the salsa. Maybe I’m a salty type after all?

Citrus Salsa

Citrus Salsa
From the back of the SPLENDA No Calorie Sweetener box

Serves 5


4 Roma tomatoes
2 large oranges, peeled and diced
1 large Vidalia onion, peeled and chopped (I used a sweet Mayan)
2 jalapeño peppers, seeded and minced
2 tablespoons fresh lime juice
1/4 cup fresh orange juice
3 packets SPLENDA No Calorie Sweetener (I omitted this)
1 tablespoon chopped fresh cilantro
1 teaspoon salt


Bring small saucepan of water to a boil. Blanch tomatoes for 30 seconds and then rinse with cold water. Peel and chop the tomatoes.

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.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Those vivid colours in the salsa look gorgeous – so fresh and tasty. The trouble I find is that liking both sweet and salty means you just end up eating twice as much! Maybe I’ll have to give this dish a try and see about getting my fix of both at the same time…

    Posted 1.25.11 Reply
  2. sally wrote:

    Love the quiz! I knew before taking it that I am a sweet tooth. The salsa looks fantastic too!

    Posted 1.25.11 Reply
  3. Amy wrote:

    Cute post! I love salty and sweet, but there is no question that sweets will be the death of me. Having said that, I would have left out the Splenda too.

    Posted 1.25.11 Reply
  4. Kelly wrote:

    I’m salty all the way :). Love trying out recipes from the back of boxes and like you would have left out that much “sweet” especially in a recipe like this. Good call!

    Posted 1.26.11 Reply
  5. Hey Kathy,

    I was searching for a new salsa recipe to go with the mega batch of chili I’m making for the Superbowl party… I think I found it. That looks amazing! Thanks for sharing. Yum!

    ~ David

    Posted 1.26.11 Reply
  6. heather wrote:

    I too found this on the splenda box and have made it a bunch of times. I added the splenda.. but I also use grapefruit so i think that helps. I also add rice wine vinegar, and a little olive oil. It is so refreshing and goes great over a grilled chicken breast or pork chop.

    Posted 9.24.16 Reply