Recipe by Dancer^
We love this with plain grilled fish or pork. Its also great with spicy crackers for dipping.
Top Review by senora mullen
I made this recipe with the following modifications: 1 tablespoon of mint (the last reviewer was right about the mint), white wine vinegar instead of red, 3 tablespoons of minced red onion (I think green onions are too bland), and a little kosher salt and pepper. It was awesome! I put in over broiled halibut with brown rice that had some fresh ground cumin seeds and salted pepitas mixed in after it finished cooking. The salsa tasted great on the fish and mixed in with the rice. I would definitely make it again and I'd make it for guests.
- 1 ruby red grapefruit juice
- 3 green onions, sliced thinly
- 29.58 ml mint
- 1 small jalapeno, minced
- 14.79 ml red wine vinegar
- ground black pepper
- 9.85 ml honey
- 14.79 ml extra virgin olive oil
Directions See How It's Made
- Using a knife, slice off the top and bottom of the grapefruit.
- Then start slicing away the peel starting from top to bottom; use the last slice as a guide for cutting away the peel.
- Repeat until completely peeled.
- Remove any remaining white parts (the bitter pith).
- Holding the peeled grapefruit over a small bowl, start cutting away the grapefruit segments (the bowl will catch the juices).
- Slice away the fruit by cutting between the membrane.
- Set aside the grapefruit segments.
- Into the small bowl, squeeze the juice from the grapefruit membrane.
- Add the green onion, mint, jalapeno, red wine vinegar, honey, extra virgin olive oil and pepper; mix thoroughly.
- Add the grapefruit segments.
- Serve or refrigerate until ready to use.