Grapefruit-orange pico de gallo
In her brilliant book, Oaxaca de Gusto, Mexican food authority Diana Kennedy shares a recipe for a delicious and unusual grapefruit salsa. Its simplicity and fresh, bold flavors struck us immediately as a Sun Basket-worthy recipe. Cara cara oranges are a favorite around here, so we added one to the mix. The result is incredibly versatile. We love it on fish, spooned into tacos, and poured over crunchy fresh greens for an easy salad to serve beside a pork chop or tofu steak.
1 Cara Cara orange
1 small shallot
1 peeled clove garlic
¼ to ½ teaspoon chipotle chile powder, optional
1/8 teaspoon Pasilla negro chile powder, optional
1 Prep the citrus
- Using a knife, and working over a bowl, cut away the peel from the grapefruit and orange, then cut between the membranes to release the segments into the bowl. Discard any seeds. Squeeze the membranes to release any juice.
- Peel and finely chop the shallot.
- Trim the root end from the scallion; thinly slice the white and light green parts of the scallion.
- Finely chop the garlic.
To the bowl with the grapefruit, add the shallot, scallion, garlic, and as much of the chile powders as you like. Drizzle with 1 tablespoon oil, and mix well to combine. Season to taste with salt.
Serve at once or cover and refrigerate for up to 3 to 4 days.
Cook time: 10 to 15 minutes
Makes about 1½ cups salsa
Nutrition per serving (about 2 Tablespoons): Calories: 30, Protein: 0 g, Total Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 4 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 40 mg
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