Photo: Paulette Phlipot © 2012
Is it a salsa or a guacamole? Questions like this give me a headache. Here's what's important: it's a vivid amalgamation of the two, with bright citrusy flavors and a swift chile kick. The proportions are completely flexible and may be modified to suit your taste. You can also swap blood oranges, Cara Cara oranges, or even navel oranges for the tangerines. But no tomatoes! Double, triple, or sextuple the recipe to feed a crowd.
Makes about 2 cups
Dice the peeled tangerines. Gently stir the avocado, onion, tangerines, cilantro, chile, and lime juice in a small bowl. Season with sea salt to taste. Serve with tortilla chips.
Recipe reprinted with permission from Ripe © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
More Delicious Dips
Published on May 07, 2012