Salsa Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Grapefruit Avocado Salsa with Pickled Onions and Chiles

Servings: 4

To segment a grapefruit, place on a cutting board, and use a serrated knife to cut a thick slice of peel off both ends of the fruit. Stand the grapefruit up on one of the cut ends and use the knife to trim away the peel and pith from the rest of the grapefruit, keeping as much fruit intact as possible. Using a paring knife, hold grapefruit over a bowl to catch juices, and cut in between the membranes to segment the fruit. Reserve the grapefruit juice to enjoy on its own.

For the pickled onions:
¼ cup white vinegar
1 tablespoon sugar
¼ sliced red onion
2 to 3 serrano chiles, sliced

For the salsa:
2 ruby red grapefruits, segmented and cut into bite-size pieces
¼ cup chopped cilantro
8 to 10 mint leaves, julienned
salt
1 avocado, chopped

In a small bowl, combine vinegar and sugar. Whisk together until sugar is mostly dissolved. Add onion and chiles, and stir. Let sit for 30 minutes to marinate. Drain vinegar mixture, reserving the pickled onions and chiles. Discard the vinegar, or reserve for another use. In a medium bowl, combine the grapefruit segments, cilantro, mint and salt. Mix in onions and chiles, and check for seasoning. Add avocado, and gently toss to combine. Serve with chips or over any meat, like grilled chicken.