This is a chunky salad of avocado, a couple types of oranges tied together with guacamole type seasoning. I used home made pickled jalapeños and a very special pepper called chile pequin to heat things up. You will have no trouble finding chile pequin at WinCo or any Mexican Grocery Store. The chile pequin pepper is very small and very mighty. It’s delicious and doesn’t seem hot at first but it builds. It’s very similar to the very expensive chitepin pepper. ($23.00 for two ounces). Anyway this is a tasty topper for tacos, nachos or grilled meats. This Avocado salad seems lightened up some with all the sweet oranges in it. I think the oranges cut the richness of the avocados and give this topping a unique flavor. I note that I used all small sized produce so your results may differ due to the size of fruit used.
Ingredients for about 6 servings
3 avocados (smaller sized)
2 garlic cloves – ground to paste
2 clementines – peeled with a knife so the out side of the fruit is skin free and slice and peel out the segments. (In this step it’s very easy to remove the membrane)
2 smaller oranges – supremes (that means skinless if you can do it if not just peel the skin off with a knife so you remove most of the skin – then slice the orange across a few times. When you pull apart the segments you can also remove most of the orange membrane.
1 lime – just the fresh squeezed juice
1/4 cup sweet onion chopped
2 home made pickled jalapeños -preferably my recipe on site or use someone else’s home made pickled jalapeños
2 Tablespoons fresh cilantro – chopped
2 Tablespoons fresh parsley – chopped
2 chile pequin
1/2 teaspoon course sea salt
Get a medium size bowl.
Supreme the oranges. You basically are peeling the orange with a knife and are removing the outer membrane of the orange. Then slice into each segment to remove it from the orange.
I wasn’t able to supreme the clementines but was able to remove the outer membrane like from the orange. Then I just sliced the clementine across a few times and removed the segments and peeled the membranes off.
Put the oranges and clementines in your bowl.
Add the chopped onions, pickled peppers, cilantro, parsley, salt.
Cut the avocado in half around the pit. Score the flesh with a knife all the way but not threw the skin. Remove the avocado flesh with a spoon.
Add the avocado to the bowl.
Sprinkle the bowl with all the fresh lime juice.
Take the chile pequin and rub it with your fingers over the bowl and break it down the best you can over the bowl. Repeat with the second chile pequin.
Stir very gently and try not to mash things up.
Taste for seasoning and adjust if necessary.
I made tacos and use sliced jicama for the shells and this topping went really great with them! The next day over maui maui….both were really great and the salad stayed fresh and didn’t brown.