INGREDIENTS

  • 1 c. apple cider vinegar
  • 2 T. sugar
  • 1 t. salt
  • 1 habanero chili, sliced
  • 1 yellow tomato, sliced
  • 1 blood orange, segmented
  • 4-5 Avocados From Mexico, halved, pitted, & peeled
  • 1/2 red onion, finely diced
  • Cilantro, finely chopped
  • 1/2 lime, juiced
  • 1 T. extra virgin olive oil
  • 1 t. roasted granulated garlic
  • 1 T. roasted pistachios,finely chopped

instructions

  1. In a small bowl, combine vinegar, sugar, and salt; mix until the sugar and salt are completely dissolved.
  2. Place habanero chilis and tomatoes into vinegar mixture. Refrigerate for at least 1 hour.
  3. Place the orange segments on a baking sheet and lightly char with a blow torch.
  4. In a large bowl, mash avocados until chunky-smooth.
  5. Fold in red onion, cilantro, lime juice, olive oil, and granulated garlic until well combined. Top with orange segments and marinated habanero chilis and tomatoes.
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