Apple Cider Habanero Guacamole

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Directions

  1. For the marinated pepper and tomato:
  2. Combine the vinegar, sugar, 1 teaspoon salt and whisk well until salt and sugar are dissolved.
  3. Slice the habanero into thin circles, and remove most of the seeds, leaving them in few slices for extra heat.
  4. Slice the tomato into thin triangles.
  5. Place the tomato and pepper into the marinade, making sure that they are well covered, and place in the fridge to marinate for at the very least 1 hour.
  6. For the guac:
  7. In a large bowl, mash up the beautiful Avocados from Mexico, being sure to leave some texture.
  8. Add the red onion, cilantro, lime juice, olive oil, and roasted garlic powder. Stir to combine and salt to taste.
  9. For the blood oranges:
  10. Cut the blood orange into supremes, reserving the juice.
  11. Place the supremes on a sheet tray or baking dish, and lightly char with a blow torch. Then place them back in the juice so the don't dry out.
  12. To plate, place the guacamole in a ring mold on a plate, then top with the crushed pistachios. Garnish with the charred blood orange segments, a cilantro leaf, and as much of the marinated habanero and tomato as you like, depending on your desired heat level.
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