Makes 21/4 cups
Salsa lovers are used to finding fruit (peaches, mangoes) in their dips, so this version should come as no surprise.
- 2 grapefruit, supremed (see below) and coarsely chopped
- 2 tomatillos, husked and diced (1 cup)
- ½ yellow bell pepper, diced (½ cup)
- ½ cup finely diced red onion
- ⅓ cup chopped cilantro
- 2 small jalapeño chiles, seeded and finely diced (¼ cup)
- ⅛-¼ tsp. hot Mexican chili powder
Drain grapefruit supremes in mesh strainer. Combine tomatillos, bell pepper, onion, cilantro, and jalapeños in bowl. Gently fold in grapefruit, and season with salt, if desired. Season with chili powder to taste.
How to Supreme a Grapefruit
One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here’s how to do it:
1. Trim ends all the way to juicy flesh.
2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)
3. Holding fruit over a bowl, cut sections along membranes as if you were
slicing out a wedge, releasing them one by one.
4. Set supremes aside, and squeeze membrane “skeleton” over bowl to release any remaining juice.