Grapefruit-Tomatillo Salsa

• 2 grapefruit, supremed (see below) and coarsely chopped
• 2 tomatillos, husked and diced (1 cup)
• 1/2 yellow bell pepper, diced ( 1/2 cup)
• 1/2 cup finely diced red onion
• 13 cup chopped cilantro
• 2 small jalapeno chiles, seeded and finely diced ( 1/4 cup)
• 18- 1/4 tsp. hot Mexican chili powder

1. Drain grapefruit supremes in mesh strainer.
2. Combine tomatillos, bell pepper, onion, cilantro, and jalapenos in bowl.
3. Gently fold in grapefruit, and season with salt, if desired.
4. Season with chili powder to taste.
5. One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp.
6. The solution is a culinary technique called supreming.
7. Heres how to do it:
8. Trim ends all the way to juicy flesh.
9. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom.
10. (A small, serrated paring knife works best.)
11. Holding fruit over a bowl, cut sections along membranes as if you were
12. slicing out a wedge, releasing them one by one.
13. Set supremes aside, and squeeze membrane skeleton over bowl to release any remaining juice.

yellow bell pepper, red onion, cilantro, jalapeno chiles, chili powder

Taken from www.vegetariantimes.com/recipe/grapefruit-tomatillo-salsa/ (may not work)