Citrus Jalapeno Salsa
Refreshingly light, tart, and spicy, Citrus Jalapeno Salsa is an easy, no-cook salsa perfect for scooping up with tortilla chips or pairing with delicate proteins.
- 1-2 jalapenos, seeded and finely diced
- 1 small onion, finely diced I used a white onion
- 1 white grapefruit
- 1 lime
- salt, to taste
- 1 tbsp parsley or cilantro, chopped optional
Peel and segment the white grapefruit and lime into sections, making sure to remove the skin, pith, and membranes. Chop the citrus sections into small pieces. Admittedly, I haven’t yet mastered the fruit segmenting thing, so I used my fingers to remove the skin, pith, and membranes from the fruit.
Add the white grapefruit and lime pieces, diced jalapeno, and diced onion to a bowl and stir to combine.
Sprinkle with a few dashes of salt, then taste. Add more salt if desired.
Refrigerate until ready to use. Let sit for at least an hour or two, but ideally 24 hours, before serving. This will allow the flavors to meld.
The salsa will be quite juicy, so strain before serving.
I like it spicy, so I used 2 jalapenos, and it definitely had quite a bite! But if you prefer a milder salsa, just use one jalapeno. You could also replace the second jalapeno with a quarter of a finely chopped green bell pepper.
I seasoned the chicken simply after removing it from the marinade, with salt and pepper on each side. After bringing my cast iron grill pan to medium-high heat, I grilled the chicken thighs for a few minutes on each side. I’m not going to provide exact cooking times as they may vary, depending upon the size and thickness of each chicken thigh. I use a cooking thermometer to test for doneness, aiming for an internal temperature of 150 degrees Fahrenheit (the chicken will continue cooking as it rests). Once the desired doneness is achieved, I remove them from the grill pan and let them rest for 3-5 minutes before serving.