- 1 small jalapeno chile
- 1/2 pink grapefruit
- 2 oranges, 1 blood and 1 navel if possible
- 1 Meyer or regular lemon
- 2 tablespoons finely diced red onion
- 4 yellow or red cherry tomatoes
- 1/2 teaspoon fresh thyme leaves
- 3/4 teaspoon extra-virgin olive oil
Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.
Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.
Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.