Sorry for the intermittent posting, folks, but I am trying to focus on my literary and personal lives as well as exercise and eating well. No time to blog!
Please accept this salsa recipe from Mark Bittman in today's New York Times - it's made with citrus. Substitute another orange for the grapefruit if you don't have grapefruit trees. There's still plenty of citrus hanging around our neighborhood gardens.
April 8, 2009
Maya Citrus Salsa (Xec)
1 small grapefruit
1 large lemon
1/2 cup chopped fresh cilantro leaves
1/2 habanero or other chili, seeded and minced, or to taste
Salt to taste
Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.