Guacamole with Cara Cara Orange

 

1 Anaheim chile

1 Cara Cara orange

1 large avocado

Directions: Wash and dry all ingredients, even though they will all be peeled.

Using medium heat, roast chile on stove top to blacken the tough exterior layer. Turn to ensure even blackness. Remove chile using tongs. Place on cutting board and cover with medium sized bowl for 5 minutes and allow to steam.

Under cold running water peel the blackened exterior layer of the chile. It should slide off, leaving the green fruit. On a cutting board, remove seeds and veins. Dice chile and put in a bowl.

Peel orange including the white membrane between the skin and the fruit. Slice and dice the orange into small pieces and place in the bowl with the chiles.

On a cutting board slice the avocado in half. Wash the knife. Remove the pit. Score the fruit in each half vertically and horizontally. Using a spoon, scoop the fruit out of each half shell and add to the bowl with the chile and orange. Smash avocado with a fork and mix the three ingredients together.

Serve with chips or as a topping on quesadillas and tacos.

Serves 4 people.

Notes: An easy and tasty appetizer, the pink inner fruit of the Cara Cara orange and the greens of the avocado and chile, make for a bright and delicious guacamole.

Guacamole Variation 3