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Serrated-tip spoons for sectioning citrus segments
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow tomatillos — fresh salsa verde, green enchilada, chilaquiles
Canned tomatillo salsa — chilaquiles, enchiladas, braising liquid
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Serrated-tip spoons for sectioning citrus segments
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow tomatillos — fresh salsa verde, green enchilada, chilaquiles
Canned tomatillo salsa — chilaquiles, enchiladas, braising liquid
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Drain grapefruit supremes in mesh strainer. Combine tomatillos, bell pepper, onion, cilantro, and jalapenos in bowl. Gently fold in grapefruit, and season with salt, if desired. Season with chili powder to taste. One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Heres how to do it: Trim ends all the way to juicy flesh. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.) Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one. Set supremes aside, and squeeze membrane skeleton over bowl to release any remaining juice.