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Tex Mex Sauces
Salsa

Granny's Pineapple Salsa

1 cup fresh pineapple, diced
1 red grapefruit - segments removed and diced
1 naval orange - segments removed and diced
1 lemon - segments removed and diced
1 lime - segments removed and diced
1 red bell pepper - diced small
1/2 medium red onion - diced small
1 bunch green onions - diced
1 tablespoon mild chili powder
1/2 cup cilantro, chopped
1 teaspoon salt
 cup brown sugar
To remove the segments of the citrus fruit, using a paring knife, cut off the ends down to where you see the fruit to make it flat on both ends. Placing it on your cutting board with one of the cut sides down, use your knife to cut the rind and membranes away from the fruit, top to bottom, revealing the heart of the fruit. At this point, you can see the lines dividing the segments of the fruit. Using your paring knife, carefully cut on either side of the segment lines, working toward the center of the fruit. This will release the flesh of the segments from the membranes that hold them all together. Remove any seeds and carefully cut the segments into small pieces. Combine in a large bowl with the remaining ingredients.

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