Ingredients
Shopping List
- 2 Texas Rio Star grapefruit, peeled and sectioned, reserving 2 tablespoons juice
- 1 small red bell pepper, roasted and peeled (directions follow) or 1 4-ounce jar diced pimento, drained
- 12 fresh mint leaves, sliced into chiffonade (directions follow)
- 1 fresh jalapeño, minced (see Quick Tips)
- 3 tablespoons extra virgin olive oil
- Kosher salt to taste
Directions
- Cut the grapefruit sections into chunks and set aside.
- To roast bell pepper, place it on its side directly on racks of gas burners. Turn the flame on high. Pepper can also be roasted under the broiler about two inches from the heat. Roast pepper, turning with tongs, until all sides are blackened, 5 to 8 minutes. Transfer to a bowl, cover with plastic and steam for 10-15 minutes. Peel pepper, remove membranes and seeds and dice into 1/4-inch pieces. Set aside.
- Rinse and dry the 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. Set aside.
- In a large mixing bowl, combine grapefruit sections, mint ribbons, diced bell pepper and jalapeño.
- In a small mixing bowl, whisk together 2 tablespoons 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.
Quick Tips: Wear plastic or rubber gloves when mincing the jalapeño. For a milder flavor, remove seeds.
