1 large ripe avocado
1 small clementine or mandarin
1 ½ Tablespoons mild, diced green chiles from a 4 ounce can of mild, diced green chiles
Directions: Wash and dry the avocado. Slice open. Wash the knife. Remove the pit and scoop out the avocado into a medium serving bowl. Smash the avocado with a fork. Wash and dry the clementine. Peel with the knife, removing the white pith as well. Slice into sections, removing any remaining pith and some of the tougher membranes and any possible seeds. Slice the mandarin into small pieces and add to the avocado. Also add any juice from the clementine. Mix. Add the green chiles and stir.
Serves 6-8 people.
Notes: Canned diced green chiles are almost like a puree and therefore are more concentrated and have more heat in a tablespoon than canned chopped green chiles.
Try to use the reserve canned chiles within a week or two.
With the citrus juice and juice from the canned chiles, this version of guacamole will remain green longer. The contrasting orange and green colors make an appealing palate.
