CHEF JEFF — ONE BYTE AT A TIME: Avocado Tangerine SalsaThis recipe is from award-winning food blogger Cheryl Sternman Rule’s “Ripe” (Running Press, 312 pages, $25).
By: Herald Staff Report,
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
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.