Summer time has arrived and in some parts of the country that means warmer, even hotter days are at hand. Of course my friends in Arizona have been dealing with summer-like temps for a weeks now while we here on the east coast are still dealing with rain, rain, fog and then rain.
When summer arrives the want of light & cool eats is always there. Here is a salsa that I like to make when I find the good avocados at the local markets. This is a snappy salsa that sports some ingredients that most folks to not think pair well together. Trust me, this is a dynamite salsa, served with chips, over grilled fish or just eaten with a spoon.
Try this and I am sure you will be hooked!
Grapefruit & Avocado Salsa W/ Pickled Onions & Jalapenos
For the pickled onions & chiles
1/2 Cup Rice Vinegar
1 TBS Sugar
1 TBS Tango Spice Southwest Sunset
(or chile powder if you are out of Tango)
1 Medium Red Onion / sliced razor thin
4 Large Jalapenos / seeded & sliced into matchsticks
For the salsa
2 Grapefruit / peeled real well and sliced into bite sized pieces
2 Avocados / peeled and sliced into bite sized pieces
1/4 Cup Chopped Cilantro
In a medium size, non- reactive bowl mix the vinegar, sugar & Southwest Sunset. Let the sugar dissolve.
Add the onions and jalapenos and let sit in the fridge for at least 30 minutes.
While the onions are pickling, peel and slice the grapefruit, making sure to take out any seeds. Place in a non- reactive bowl. Slice up the avocado and add that to the grapefruit, mix together gently.
Strain the onion mixture, discarding the liquid. Add the onions and jalapenos to the grapefruit again mixing together gently. Add a pinch of salt, blend and then place salsa in the fridge for one hour.
Remove the salsa from the fridge, and add the cilantro.
Serve with chips, pita bread or with a spoon!