Rio Star Grapefruit and Mint Salsa
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 10 min |
servings
| Category: | Marinades and sauces |
| Subcategory: | Sauces |
| Source: | Texas Sweet |
Recipe ingredients
- 2 Rio Star grapefruit
- 1 4-oz. (118-mL) jar roasted red pepper, drained and diced
- 12 fresh mint leaves
- 1 fresh jalapeño, minced
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
- Salt to taste
Preparation
Cut the grapefruit into supremes, reserving 2 tablespoons (30 mL) juice. Cut supremes into chunks and set aside.
Rinse and dry mint leaves. Stack the leaves and roll them starting with the bottom of the leaves, into a tight roll. Slice the roll to create thin strips or ribbons (chiffonnade). Set aside.
In a large mixing bowl, combine grapefruit chunks, mint ribbons, red pepper and jalapeño.
In a small mixing bowl, whisk together reserved grapefruit juice and olive oil. Pour over grapefruit mixture and toss to coat. Season with salt.
Serve at room temperature over grilled fish, chicken or pork.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Holiday Ham with Rio Star Grapefruit Glaze
- Herbed Shrimp with Spicy Rio Star Grapefruit
- Rio Star Grapefruit and Black Bean Chiles Rellenos
- Grilled Shrimp with Rio Star Grapefruit Glaze
- Rio Star Grapefruit Granite
- Rio Star Grapefruit Tarts
- Grilled Marinated Salmon with Rio Star Grapefruit Beurre Blanc
- Rio Star Grapefruit Lemonade
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Grilled Marinated Salmon with Rio Star Grapefruit Beurre Blanc
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