I wasn’t planning on blogging about this combination that was just leftovers that I threw together. They tasted too good not to blog about. Had a few avocados I had to use but didn’t feel like eating right away. I knew I had a small amount…..I mean just the right amount of pickled red onions. I know they go great with avocado and I can keep them a lot longer with the brine from the onions. I added a small amount of tomato and a cut up Asian pear. For some delicious heat I added a small amount of my pickled cascabella peppers. The first time I tasted cascabella peppers was from the James Beard Chef Silvana Salcido Esparza restaurant – The Barrio Grand Reserva in Phoenix (now closed for business 🙁 ) Those peppers were in a salsa and it was the most delicious salsa I ever tasted in my life. Cascabella peppers are a more delicious pepper. The Barrio Grand Reserva also surprisingly put Asian Pear in something I ate there ……(a tuna dish)………..That Asian Pear is just the perfect sweetness, flavor and texture to go with everything else. WOW! Even with nothing else this combination just POPS! It’s super incredibly delicious! It’s great in salads with chicken. It’s a great topper for fish. A few fresh herbs and the smallest amount of seasoning would also be crazy great here. If you like this no recipe – recipe combination that you will EXPLODE With crazy delight if you try my Forking Epic Guacamole recipe. It’s more complete and way better. With more culinary secrets that I learned by enjoying a tuna dish I tried from The Barrio Grand Reserva.

I have my version of pickled cascabella peppers on my site (www.TheForkingTruth.com)

I have pickled red onion recipes here (www.TheForkingTruth.com)

Make them and combine with chunks of avocado, rough cut tomatoes and chunks of Asian pear. You will enjoy something incredibly delicious.

Pardon this picture. It’s the remaining of the end of the tub….but it was too delicious not to blog about it.

Enjoy!