Quantcast
Get breaking news alerts via email

Click here to manage your alerts
This July 21, 2014 photo shows grapefruit and corn summer salsa in Concord, N.H. The recipe features a shaved salsa that needs neither tomatoes nor chopping. (AP Photo/MatthewMead)
Recipe: A salsa that needs no tomatoes, no chopping

Cooking on a deadline » Grapefruit and corn make for a new salsa experience.

First Published Aug 12 2014 08:56 pm • Last Updated Aug 12 2014 08:56 pm

We generally assume two things about salsa that we shouldn’t.

First, that it must involve tomatoes. Second, that the ingredients should be chopped. Because while chopped tomato salsas are delicious, you don’t want those to be your only experience. There are so many other delicious ways to enjoy fresh salsa.

At a glance

Grapefruit and Corn Summer Salsa

1 small red onion

4 medium red radishes

4 cloves garlic

1/2 jalapeno pepper, ribs and seeds discarded

1 large ruby red grapefruit

1 ear corn

1 teaspoon sugar

Salt and ground black pepper

Use a mandoline to shave the onion, radishes, garlic and jalapeno into a medium bowl. Take great care when shaving the garlic cloves. Toss well.

Slice off 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. Try not to press the grapefruit while doing this; you don’t want to press the juices out.

Hold the peeled grapefruit in one hand over the bowl, then use a paring knife to carefully cut out the grapefruit segments. It is fine if the segments don’t hold together while doing this. When all of the segments are removed, squeeze the membranes of the grapefruit to add as much juice as possible to the bowl, then discard. Mix gently.

Cut the kernels from the ear of corn. To do this, stand the ear on its wide end and saw back and forth down the length of the cob. Add the kernels to the bowl, then mix. Add the sugar, mix, then season with salt and pepper. The salsa can be served immediately, or refrigerated. If chilled, let warm to room temperature for 30 minutes before serving.

Servings » 6

Nutrition information per serving » 45 calories; 5 calories from fat (11 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 11 g carbohydrate; 1 g fiber; 6 g sugar; 1 g protein; 85 mg sodium.

Join the Discussion
Post a Comment

To prove the point, I offer this shaved grapefruit and corn salsa that gets its bite from jalapeno chilies and red radishes. The shaving — best done by a mandoline, though a food processor also could be used — produces a salsa that manages to be both substantial and light. The paper-thin slices of onion also better absorb the other flavors.

Lime juice and vinegar are the traditional sources of acid in many salsas (in addition to the tomatoes), but this version gets all it needs from the grapefruit juice. A hit of sugar and the corn add the perfect sweet balance to the heat and acidity, and a bit of garlic ties it all together.

Note • This recipe calls for using a mandoline to shave the vegetables. If you don’t have one, you can use a food processor fitted with the slicing blade, though the vegetables will not be cut as thinly.




Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Top Reader Comments Read All Comments Post a Comment
Click here to read all comments   Click here to post a comment


About Reader Comments


Reader comments on sltrib.com are the opinions of the writer, not The Salt Lake Tribune. We will delete comments containing obscenities, personal attacks and inappropriate or offensive remarks. Flagrant or repeat violators will be banned. If you see an objectionable comment, please alert us by clicking the arrow on the upper right side of the comment and selecting "Flag comment as inappropriate". If you've recently registered with Disqus or aren't seeing your comments immediately, you may need to verify your email address. To do so, visit disqus.com/account.
See more about comments here.
Staying Connected
Videos
Jobs
Contests and Promotions
  • Search Obituaries
  • Place an Obituary

  • Search Cars
  • Search Homes
  • Search Jobs
  • Search Marketplace
  • Search Legal Notices

  • Other Services
  • Advertise With Us
  • Subscribe to the Newspaper
  • Access your e-Edition
  • Frequently Asked Questions
  • Contact a newsroom staff member
  • Access the Trib Archives
  • Privacy Policy
  • Missing your paper? Need to place your paper on vacation hold? For this and any other subscription related needs, click here or call 801.204.6100.