Orange and avocado salsa

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This is a delicious fruit salsa that goes well with grilled chicken breast or fried fish. Citrus and avocado salsa bring both the spicy and sweet flavors of lemon to your meal. It is delicious to eat as a snack or a side dish.

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We used an orange pepper plant as the heat source here. Orange peppers can be hard to find. You can choose to add regular red chili instead. Both work with tones. (If culinary aesthetics are your thing), especially since we use red bell peppers in the mix.

Red or orange Pepper is quite spicy. It ranges from 50,000 to 100,000 on the Scoville heat scale. Feel free to use other chili peppers. Red jalapeño or serrano peppers go well together and are heated to the point of being edible. You can use orange bell peppers to turn this salsa into an easy side dish.

And fear not the onions in our citrus and avocado salsa. The citrus and salt here really help reduce the spiciness of the onions. For the taste of “pickled vegetables”, it’s delicious.

Like this recipe? You’ll also love these salsa:

  • Cherry Salsa: Sweet taste combined with radiant heat. This dish goes well with savory tortillas.
  • Spicy Blueberries: Sweet and earthy blueberries go well with chili peppers.
  • Peach Habanero: Increases the overall heat. The tropical fruit is often referred to as raspberries. But peaches are also very suitable.

Orange and avocado salsa

Orange and avocado salsa

Delicious on its own and on chicken, fish, pork and even banh tet.

Preparation time 15 minutes

1 hour cooling time

Total time 1 hour 15 minutes

Servings 4 servings

Calories 132 kcal

  • 1 avocado
  • 1 orange chili, or red pepper if not available
  • 1 orange juice
  • 1 onion
  • 1 orange
  • 1 red bell pepper
  • teaspoon salt
  • Peel the onion and chop it into small cubes and place in a glass bowl.

  • Add salt and vinegar to the onion and mix well.

  • Remove seeds from chili peppers and red peppers. Then, puree both and add them to the salsa mixture.

  • Peel and diced avocados and place in a bowl of salsa.

  • Remove the orange peel and cut the flesh as little as possible. Then cut the oranges into cubes and stir in the salsa.

  • Refrigerate for one hour. then serve

Calories: 132kcal Carbohydrates: 16g Protein: 2g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 297 mg Potassium: 468 mg Fiber: 6g Sugar: 9g Vitamin A: 1162 IUVitamin C: 82 mg Calcium: 41 mg Iron:

Categories: Food & Drinks

Source: INN NEW YORK CITY

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