CHEF JEFF — ONE BYTE AT A TIME: Avocado Tangerine Salsa

This recipe is from award-winning food blogger Cheryl Sternman Rule’s “Ripe” (Running Press, 312 pages, $25).

Avocado Tangerine Salsa

4 small seedless tangerines, peeled and white pith removed

1 avocado, diced

¼ cup diced red onion

1 tablespoon minced cilantro

1½ teaspoons minced jalapeno or red chili pepper

1 teaspoon lime juice

Sea salt

Tortilla chips, for serving

Dice the peeled tangerines. Gently stir the tangerines, avocado, onion, cilantro, chili and lime juice together in a small bowl. Season to taste with salt. Serve with chips.

Note: Use blood oranges, Cara Cara or navel oranges instead of tangerines, if you wish.

Yield: About 2 cups.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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