Spicy Grapefruit & Cilantro Salsa

1. 1
   prep · ~5 min

   Segment the grapefruit.

   1.Slice off the top and bottom of each grapefruit so it sits flat on the cutting board.

   2.Cut away the peel and white pith following the curve of the fruit from top to bottom.

   3.Hold the peeled grapefruit over a bowl and cut between the membranes to release clean segments.

   4.Drop segments into the bowl, then squeeze the spent membranes to extract any remaining juice.

   TIPSegmenting over a bowl catches the juice, which becomes part of the salsa.
2. 2
   prep · ~1 min

   Cut the grapefruit segments into bite-sized pieces.

   1.Gently tear or cut each segment into 2-3 smaller chunks.

   2.Place the pieces back in the bowl with the collected juice.
3. 3
   prep · ~3 min

   Prep the remaining fresh ingredients.

   1.Finely dice the red onion half.

   2.Slice the jalapeño in half lengthwise, remove the seeds and ribs, then finely mince.

   3.Roughly chop the fresh cilantro leaves.
4. 4
   mix · ~1 min

   Combine all ingredients in a mixing bowl.

   1.Add the grapefruit pieces with their juice, diced red onion, minced jalapeño, and chopped cilantro to a large bowl.

   2.Pour in the fresh lime juice and add a pinch of salt.

   3.Gently fold everything together with a spoon until evenly distributed.

   TIPFold gently so the grapefruit chunks stay intact.
5. 5
   rest · ~5 min

   Rest the salsa for 5 minutes before serving.

   Let the salsa sit at room temperature for about 5 minutes. This allows the citrus juices to mingle with the onion and jalapeño, and the salt helps draw out flavor from the grapefruit.

6. 6
   serve

   Give the salsa a final stir and serve.

   Taste and adjust with an extra pinch of salt or squeeze of lime if needed. Spoon into a serving bowl and pair with tortilla chips, grilled fish, chicken tacos, or simply enjoy it as a fresh side.

   TIPServe within an hour for the brightest flavor and best texture.

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