Serious Heat: Fruit Salsa: Love 'em or Hate 'em?
The recipe Serious Heat: Fruit Salsa: Love 'em or Hate 'em? is ready in roughly 45 minutes and is definitely an outstanding gluten free and vegan option for lovers of Mexican food. This recipe serves 4. This hor d'oeuvre has 152 calories, 2g of protein, and 8g of fat per serving. Head to the store and pick up salt, vinegar, ruby grapefruits, and a few other things to make it today.
Instructions
In a small bowl, combine vinegar and sugar.
Whisk together until sugar is mostly dissolved.
Add onion and chiles, and stir.
Let sit for 30 minutes to marinate.
Drain vinegar mixture, reserving the pickled onions and chiles. Discard the vinegar, or reserve for another use.
In a medium bowl, combine the grapefruit segments, cilantro, mint and salt.
Mix in onions and chiles, and check for seasoning.
Add avocado, and gently toss to combine.
Serve with chips or over any meat, like grilled chicken.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
Francis Ford Coppola Oregon Pinot Noir
Grown in an appellation that experiences cool summers and mild winters, this Pinot Noir offers an exciting contrast to Coppola's California bottling, expressing a more delicate tannin structure and higher acidity that makes it elegant and well-proportioned. This wine reflects the essence of the appellation and flavors that make Oregon Pinot Noir so desirable.Light and stylish, the palate presents a freshly pickedquality, lively acidity, and well-balanced oak sweetness.This vintage is fruit forward with a satiny supple textureand ripe tannins. Thanks to careful barrel selection, notesof grilled almonds and toasted bread are beautifullyintegrated into the flavor matrix.