Pink Grapefruit and Mango SalsaBrooke McLay
This is not your regular salsa. Tangy with the hint of fruit. Ideal on chips. Perfect over pork chops. Superb atop grilled chicken. Amazing with sticky rice and peanut sauce. No matter how you dip it, slather it, or stick it in your mouth, you’re going to looooove this beautiful salsa. If you can’t find mangos, try this salsa with a pineapple and ripe tomato.
Grapefruit Mango Salsa
½ Large sweet onion
2 large pink grapefruit, peeled
2 ripe mangos, peeled, pitted, and sliced
2 medium ripe tomatillos
4 limes, freshly squeezed
½ c. cilantro
2 T. sugar
½ fresh jalapeno, seeded
1 tsp. salt
Place all ingredients in a blender. Puree until your favorite consistency is achieved. Serve with tortilla chips, over grilled chicken or pork chops, or over steamed sticky rice. Store, well covered, in the fridge for up to 3 days.