Citrus Salsa

Name: Citrus Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mexican
Ingredients: 227 grams avocado; 113 grams blood orange; 2 Tbsps chopped fresh mint; 340 grams Ruby grapefruit; 170 grams Honey tangerine; 6 kumquats (2 oz. total), minced; 85 grams lime; 113 grams Meyer lemon; 170 grams Valencia or navel orange; 1 fresh hot red chili, rinsed, seeded, and minced; 1 teaspoons salt

You can never have too many Mexican recipes, so give Citrus Salsan It works well as a hor d'oeuvre. A mixture of salt, chili, honey tangerine, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Working on a cutting board with a juice well, cut off and discard ends from grapefruit, tangerine, orange, blood orange, lemon, and lime. With a small, sharp knife, cut peels and outer membranes from fruit and discard. Squeeze any juice from membranes into a 1-cup measure and reserve.

Ingredients you will need

Blood Orange

Grapefruit

Tangerine

Orange

Fruit

Juice

Lemon

Lime

Equipment you will use

Cutting Board

Knife

Cut fruit crosswise into 1/2-inch-thick slices, then cut slices into cubes, discarding seeds.

Ingredients you will need

Fruit

Seeds

Pour juice from well of cutting board into glass measure; reserve for nut-crusted sole.

Ingredients you will need

Juice

Sole

Equipment you will use

Cutting Board

Pit, peel, and dice avocado. In a bowl, gently mix citrus cubes, avocado, kumquats, chili, mint, and salt.

Ingredients you will need

Kumquat

Avocado

Chili Pepper

Mint

Salt

Equipment you will use

Bowl

Equipment

Cutting Board

Knife

Bowl

Ingredients

Servings:

227grams

avocado 113grams

blood orange 2Tbsps

chopped fresh mint 340grams

Ruby grapefruit 170grams

Honey tangerine 6

kumquats (2 oz. total), minced 85grams

lime 113grams

Meyer lemon 170grams

Valencia or navel orange 1

fresh hot red chili, rinsed, seeded, and minced 1teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.

Cuvaison Pinot Noir

Cuvaison's Carneros Pinot Noir comes from their 400-acre estate in the southern part of Napa Valley. This cool climate vineyard allows near perfect conditions year after year to produce world class Chardonnay, Pinot Noir, Syrah, Sauvignon Blanc and Merlot. Controlling all farming aspects within their own vineyard gives Cuvaison an advantage in producing the best quality fruit therefore minimizing over manipulation at the winery. Winemaker Steven Rogstad sums it up best, "My style and philosophy are based on expressing the unique character of our estate grapes and doing as little as possible to them. When one has such wonderful fruit to work with, that should be one's emphasis."