Prep 20 mins
Cook 4 hrs
From Mr. Food...he suggests serving over grilled meats or fish, or using as a dip for tortilla chips. The 4 hours cooking time is actually chilling time.
- 1 large ruby red grapefruit, peeled, cut into sections, membrane removed, and chopped (a.k.a. supreme)
- 1 red bell pepper, minced
- 29.58 ml minced red onions
- 4.92 ml minced jalapeno pepper
- 29.58 ml chopped fresh cilantro leaves
- 9.85 ml sugar
- 29.58 ml lime juice
- 14.79 ml olive oil
- Mix the grapefruit, bell pepper, onion, jalapeño, cilantro, and sugar together in a medium bowl.
- Combine the lime juice and olive oil (mix well) and pour over the grapefruit mixture.
- Toss well, cover, and chill for at least 4 hours before serving.
Fantastic! I'd tried other grapefruit salsa recipes without much success, but it sounded so good I kept trying. This is definitely the one. It was at its best the day after I made it, the flavors blended overnight. My only modification--leaving out the oil. Those other recipes proved to me that oiled grapefruit feels really nasty on the tongue.
This recipe is easy and delicious! What more could you ask for?! I doubled this and served it over grilled chicken breasts - a lovely combo and very colourful! It is quite a juicy salsa, though, as the chilling time brings out all the grapefruit juice. I recommend draining off the extra juice as it doesn't hurt the taste and certainly improves the texture.