Ingredients
- 1 ea. habanero chile, sliced
- 1 ea. yellow tomato, sliced
- 1 c. apple cider vinegar
- 2 T. sugar
- 1 t. salt
- 4-5 ea. Avocados From Mexico, halved, pitted, & peeled
- 1/2 ea. red onion, finely diced
- Cilantro, finely chopped
- 1/2 ea. lime, juiced
- 1 T. extra virgin olive oil
- 1 t. roasted granulated garlic
- 1 ea. blood orange, segmented
- 1 T. roasted pistachios, finely chopped
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Instructions
- In a small bowl, combine the vinegar, sugar, and salt; mix until the sugar and salt are completely dissolved.
- Place habanero chiles and tomatoes into vinegar mixture. Refrigerate for at least 1 hour.
- Place the orange segments on a baking sheet and lightly char with a blow torch.
- In a large bowl, mash the avocados until chunky-smooth.
- Fold in red onions, cilantro, lime juice, olive oil, and granulated garlic until well combined. Top with orange segments and marinated habanero chiles and tomatoes.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
