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For Electric Cooperative Members
Magic Valley EC News

Grapefruit and Mango Pico de Gallo

A refreshing summer twist on a classic

ó cup fresh grapefruit juice
2–3 green onions, finely chopped
1 tablespoon olive oil
1 mango, peeled, seeded and cut into ó-inch cubes
2 fresh jalapeño peppers, cut into thin strips
1/4 red onion, thinly sliced
1 grapefruit, sectioned and chopped
Dash dried oregano (optional)
Salt, to taste

1. Combine juice, green onions, olive oil, mango, jalapeños and red onion in a nonreactive container (glass, ceramic or stainless steel).

2. Marinate overnight in refrigerator.

3. Bring to room temperature just before serving and add grapefruit and oregano, if desired. Mix well.

4. Taste and add salt, if desired.