Curry-spiced citrus and avocado salsa
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Oranges |
| 1 | large | Red grapefruit |
| 1 | tablespoon | Curry powder |
| 1 | Avocado; peeled, seeded and diced | |
| ½ | cup | Red onion; chopped |
| 2 | tablespoons | Fresh chives or green onions; chopped |
| 1 | tablespoon | Avocado oil or vegetable oil |
| Ground white pepper | ||
Directions
Recipe By: July 1993 issue of Bon Appetit Cut peel and whith pith off oranges and grapefruit. Using small knife and working over heavy small saucepan to catch juice, cut between membranes or fruit to release segments. Using slotted spoon, transfer segments to work surface and chop. Transfer to bowl. Scrape juice from work surface into saucepan. Squeeze any remaining juice from citrus membranes into saucepan.
Whisk curry powder into juice. Boil until reduced to ¼ cup, about 10 min.
Cool. Add avocado, onion, and chives to citrus segments. Drizzle with oil and 2 tablespoons plus 1 teaspoon reduced juice. Toss gently. Makes 2½ cups
rec.food.recipes - Ellie L. Cochien - ad976@...
CHILE-HEADS ARCHIVES
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