Ruby Red Grapefruit Salsa

Courtesy of Chef Tomas James Smith, Oregon Electric Station Restaurant, Eugene, OR

Ingredients:

Red grapefruit, skinned and sectioned
5 oranges
1 lime
½ pineapple, peeled, cored, medium diced
1 jalapeño, seeded and minced
3 Tbsp cilantro, chopped
½ tsp kosher salt
½ tsp ground cumin
½ tsp black pepper
2 tsp red wine vinegar

Preparation:

1. Deseed and skin all fruits.
2. Cube cut the fruit.
3. Mix all ingredients together and store in the refrigerator.