Recipe Review from the Colorado Springs Gazette
Grapefruit and Corn Summer Salsa
- 1 small red onion
- 4 medium red radishes
- 4 garlic cloves
- 1/2 jalapeño pepper, ribs and seeds removed
- 1 large ruby red grapefruit
- 1 ear corn
- 1 teaspoon sugar
- salt and ground pepper
- Carefully use the mandoline. Use a fork if the X is too big for the vegetables. But do not use your fingers.
- Use a mandoline to shave the onion, radishes, gaelic and jalapeño into a medium bowl.
- Slice the top and bottom of the grapefruit, then set the grapefruit on one of its flat sides on a cutting board.
- Carefully cut down the sides of the grapefruit, working in strips to slice off the skin and white pith, removing as little of the grapefruit flesh as possible.
- Once all the segments have been removed, squeeze the juice over the bowl of, then discard.
- Cut the kernels off the ear of corn and add kernels to the bowl, mix again.
- Add the sugar, mix. Then add the salt and pepper to taste.
- Nutritional information per serving: 45 calories; 5 calories from fat (11 percent of total calories); 0 g fat; 0 mg cholesterol; 11 g carbohydrates; 1 g fiber; 6 g sugar' 1 protein and 85 mg sodium.
Red Radishes
Original recipe from: Colorado Springs Gazette Newspaper
Difficulty: Two mixing bowls and a spatula! That was basically it. This was a very easy recipe, no stand-mixer needed. The list of ingredients was bit long, but most of the ingredients are found everyday in your kitchen. Two of the ingredients you many not stock is the jar of roasted peppers, greek yogurt and broccoli. And the peppers and broccoli are optional.
Timely: Very quick recipe and can be made in under 2o minutes
Reality of the Recipe: This is a good alternative to the traditional tomato salsa. It’s light and spicy and is very versatile. It can be eaten alone, with corn chip or as main course salsa over seafood or fish.
Make it Better?: If I was going to eat this salsa with chips I would chop all the ingredients after slicing with the mandoline. The mandoline slices where very large, especially he onions making it challenging to scoop the salsa with a corn chip. Also, if you are not a person who likes hot or very spicy foods leave out the jalepeno. Jalepenos are unpredictable when in comes to heat. You never know what degree of heat from one pepper to the next.
Overall: I would make the recipe again but would chop the ingredients and add orange peppers and cilantro.
Grade: B-
grapefruit and corn salsa: mix all ingredients
Grapefruit and Corn Summer Salsa
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Ingredients
- 1 Small red onion (cut in half or quartered)
- 4 Medium red radishes
- 4 garlic cloves
- 1/2 jalapeno pepper (remove seeds and ribs)
- 1 Large ruby red grapefruit (segmented)
- 1 ear of corn (kernels removed)
- 1 teaspoon sugar
- salt and pepper
Directions
| Step 1 | Carefully use the mandoline. Use a fork if the X is too big for the vegetables. But do not use your fingers. |
| Step 2 | Use a mandoline to shave the onion, radishes, gaelic and jalapeño into a medium bowl. |
| Step 3 | Slice the top and bottom of the grapefruit, then set the grapefruit on one of its flat sides on a cutting board. |
| Step 4 | Carefully cut down the sides of the grapefruit, working in strips to slice off the skin and white pith, removing as little of the grapefruit flesh as possible. |
| Step 5 | Remove the flesh segments. |
| Step 6 | Once all the segments have been removed, squeeze the juice over the bowl of, then discard. |
| Step 7 | Mix gently. |
| Step 8 | Cut the kernels off the ear of corn and add kernels to the bowl, mix again. |
| Step 9 | Add the sugar, mix. Then add the salt and pepper to taste. |
| Step 10 | The salsa can be served immediately, or refrigerated. If the chilled, let warn to room temperature for 30 minutes before serving. |
