“Try this tangy salsa on grilled chicken or fish,” writes Robb Walsh in “The Tex-Mex Grill and Backyard Barbacoa Cookbook” (Broadway Books, $18.99). “It’s easy once you learn how to supreme a grapefruit.”
Texas Red Grapefruit Salsa
2 Texas red grapefruits
1 medium tomato, chopped fine
1 cup diced green, red and yellow bell pepper, in any combination
1 jalapeño pepper, seeded and minced
3 tablespoons chopped red onion
1 tablespoon chopped fresh cilantro leaves
Salt, to taste
Supreme the grapefruit (remove peel, pith and membrane) and dice the sections. Combine with the tomato, peppers, cilantro and salt, to taste. Allow to mellow for 30 minutes in the refrigerator for the flavors to combine.
Makes 2 cups.
From “The Tex-Mex Grill and Backyard Barbacoa Cookbook” by Robb Walsh