Wednesday, January 13, 2010

Blood Orange, Avocado & Red Onion Salsa

We liked this recipe so much we made a double batch, as the photos reflect. The recipe doesn't say to do so, but we chill it before serving and it taste great! Depending upon your preference of heat, you can increase or decrease your peppers. We like it spicy so the contrast between all the ingredients is a good mix.

Blood Orange, Avocado and Red Onion Salsa
1 blood orange
1/2 c. cubed avocado
1/3 c. chopped red onion
2 tsp. minced
2 tsp. fresh lime juice
2 tsp. olive oil

Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.

*recipe courtesy of Central Market

Click HERE for printable recipe

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