Grapefruit-Tomatillo Salsa - yellow bell pepper

Method

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