1/3 cup Florida grapefruit juice
1/3 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon paprika
½ teaspoon dried basil leaves
½ teaspoon dried oregano leaves
½ teaspoon dried thyme leaves
¼ teaspoon salt
¼ to ½ teaspoon hot pepper sauce
1 clove garlic, minced
3 green, red and/or yellow peppers, cut into thin strips
2 cups Florida grapefruit sections
½ cup chopped onion
In large bowl stir together grapefruit juice, oil, vinegar, paprika, basil, oregano, thyme, salt, pepper sauce and garlic until well blended. Add peppers, grapefruit sections and onion; toss gently to coat well. Cover; refrigerate at least 2 hours. Serve with slotted spoon.
YIELD: 6 cups.