Recipe Directions

Basically you just grind it all together, taste, adjust the seasonings, and then dollop it onto the wedges of red pepper. I’m logging the recipe because, although I expected it to be nourishing but dull (being all out of lemon juice, onions, garlic and other spices) it was surprisingly moreish piled onto carvings from the rest of the pepper, decked liberally with a basic fruit and cider vinegar raw chutney, and scattered with fresh ground black pepper and tiny chips of salt. However, as well as the sweet hint of grapefruit and coriander against the satisfying crunch of the cups themselves, it was the kiss of heat from the Tabasco that added the ‘devillish’ grace to this dish. Before the chutney went on I shook just a few drops over each portion – no doubt it’s not raw – but I’m moderate in my approach to this way of eating – especially as far as condiments go.

Mopoke's Thoughts

By Mopoke

Juicy, sweet, hot, and a pretty pink too! – This is simple pantry fare that’s thrown together in minutes and works for lunch, snack, or as an appetiser.

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Hi Bluedolfin. I really used only a very minimal squeeze of the juice to finish wetting up the ingredients and add tang, and it could have taken more to bring in the bitterness - so yes. No need to demembrane it I don't think...even a few pips would bring that edge to the front a bit more... and pretty grapefruit to garnish why not - or nasturtium flowers to meld the heat and the bitterness together!

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Mopoke~ Do you think that a few grapefruit sections (meat only, no membrane) would work instead of just the juice? What about using some grapefruit sections for garnish also?

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