Tangy Citrus Salsa.

From the "Culinary DNA" article in the March 2018 issue.

Tangy Citrus Salsa
Citrus is at its peak in the late winter months. This one comes from the Miller-Kiffin collaboration Coyote’s Pantry.

Makes about 3 cups

  • 1 ripe medium pineapple, peeled and cored
  • 1 grapefruit, peeled and sectioned
  • 2 oranges or tangerines, peeled and sectioned
  • 2 limes, peeled 1 lemon, peeled
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cayenne
  • ½ teaspoon kosher salt
  • 1 jigger (3 tablespoons) tequila, preferably silver
  1. Cut the pineapple, grapefruit, oranges, limes, and lemon into -inch dice. Combine them in a mixing bowl with the remaining ingredients and refrigerate at least 30 minutes.
  2. Serve chilled with any cut of pork, or with fish fillets.