Title: Curry-Spiced Citrus and Avocado Salsa
Categories: Dip
Yield: 8 Servings

2 lg Oranges
1 lg Red grapefruit
1 tb Curry powder
1 Avocado; peeled, seeded and
-diced
1/2 c Red onion; chopped
2 tb Fresh chives or green
-onions; chopped
1 tb Avocado oil or vegetable oil
Ground white pepper

Recipe By: July 1993 issue of Bon Appetit

Cut peel and whith pith off oranges and grapefruit. Using small knife and
working over heavy small saucepan to catch juice, cut between membranes or
fruit to release segments. Using slotted spoon, transfer segments to work
surface and chop. Transfer to bowl. Scrape juice from work surface into
saucepan. Squeeze any remaining juice from citrus membranes into saucepan.
Whisk curry powder into juice. Boil until reduced to 1/4 cup, about 10 min.

Cool. Add avocado, onion, and chives to citrus segments. Drizzle with oil
and 2 tablespoons plus 1 teaspoon reduced juice. Toss gently. Makes 2.5
cups

rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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