Wednesday, October 9, 2013
Photo by Judith Hausman
Citrus meet cucumber; cucumber, citrus.
Transitioning now to true autumn, I still have dribs and drabs of summer elements to enjoy, as well as the occasional warmer evening when peaches and tomatoes still call to me. I made this salsa (you could also call it a relish or salad) in the heat of the summer, which combines citrus, cucumbers and mint, and liked it served with grilled fish. It can also stuff a taco or fancy-up some simple baked chicken.
I used a combination of pink grapefruit and orange this time (not especially seasonal, I know), diced not too small, and just a small, inch-long piece of a cayenne pepper, minced tiny. Red pepper flakes would be fine for the heat instead, if preferred. If you don’t have any mint, use the last of your basil. I can see the combination’s resemblance to Greek salad, and to make it lunch, I might add a handful of split cherry tomatoes, some olives and a crumble of feta cheese, as well.
Yield: ~2 cups
- 2 small oranges OR 1 orange and 1 small grapefruit, white membranes removed and chopped
- 1 medium cucumber, peeled or not, and chopped
- 1/2 small red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 3 tablespoons additional citrus juice (orange, lime, grapefruit)
- 1 teaspoon hot pepper, minced OR dried red pepper flakes
- 2 tablespoons mint, chopped
- salt, to taste
In a large bowl, combine all ingredients, mix and allow flavors to meld for an hour or so before serving.
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