Fresh Grapefruit Salsa with Jalapino and Basil

The bright, jewel tones of this tart and spicy
salsa will delight the eye as well as the mouth.
Try putting this salsa on top of hearty fresh
grilled fish like swordfish or mahimahi.

Ingredients:
3 pink grapefruit
1 navel orange
1 serrano or jalapeno chile, seeded and minced
1 green onion , thinly sliced
2 tablespoon(s) chopped fresh basil leaves
Salt to taste

Directions
Cut peel and white pith from each grapefruit and orange.
Holding fruit, 1 at a time, over small bowl, cut on
either side of membranes to remove each segment,
allowing fruit and juice to drop into bowl. Discard seeds, if any.
With kitchen shears, coarsely cut up grapefruit and orange segments.
To bowl with fruit, add chile, green onion, basil,
and 1/4 teaspoon salt; stir to combine. Transfer to serving bowl.
Cover and refrigerate salsa up to 6 hours if not serving right away.