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


  • 4 small seedless tangerines, peeled and white pith removed
  • 1 avocado, diced
  • 1/4 cup diced red onion
  • 1 Tbsp. minced fresh cilantro
  • 1 1/2 tsp. minced jalapeño or red chile, or to taste
  • 1 tsp. lime juice
  • Sea salt
  • Tortilla chips, for serving


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.

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