Thursday, November 25, 2010

PBG Recipe: Orange and Avocado Salsa

I adapted this recipe from one I found on  I wasn't sure how the orange flavours would taste with the jalapeno heat but it was a great combination of sweet and salty with heat.  I ate mine with tortilla chips but it would probably be really good with chicken or fish as well.

1 Tbsp. fresh lemon juice
1 tsp. kosher or sea salt
1/8 tsp. freshly ground black pepper
4 tangerines
1 pomegranate
1 large avocado , halved, pitted, peeled, and cut into 1/2-inch pieces
2/3 cup diced red onion
jalapeno chili sauce, as much or as little as you like

In a large bowl, whisk together lemon juice, salt, and pepper and jalapeño chili sauce until salt disolves.

Remove all skin, white pith, and seeds from the tangerines, reserving any juice that's squeezed out in the process. Drain juice into a measuring cup and set aside. Cut tangerine segments into 1/2-inch pieces and add to bowl containing lemon juice.

To extract the seeds from the pomegranate, cut the fruit into quarters. Submerge the quarters in a large bowl of cold water. Using your fingers, gently detach the seeds from the membrane and rind. The seeds will sink to the bottom of the bowl. Discard any pith, drain the water, blot the seeds lightly with paper towels, and add to the bowl with the tangerine segments.

Add the avocado and red onion to the bowl. Using a rubber spatula, gently fold the ingredients together, being careful to not mash the avocados. Add reserved orange juice, 1 tablespoon at a time, until salsa is moist but not soupy. Taste and adjust seasoning. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow flavors to meld.

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