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MEET THE GROWERS
Bob Schaar
Rancho Los Lobos
Fallbrook, California
Born and raised in California. Owner of 30 acres of avocados in Fallbrook. Watched his dream go up in smoke in 2007 when his grove and home were destroyed by the wind-driven Rice Canyon fire. Loved growing California Avocados too much to give up,...
SUMMER SALSA
Categories
- Guacamole & Dips,
- Appetizers & Snacks
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
This is a salsa we made when we felt that the hot summer days and evenings in Arizona called for a salsa/garnish for our meals that would bring some "cool" to the table. So simple!
Ingredients
-
0.250
¼
cup
red onion or sweet onion
-
1.000
1
Genuine California avocado
-
1.000
1
orange (medium to large)
-
3.000
3
medium sized tomatoes
-
1.000
1
Tbsp.
olive oil
-
2.000
2
to 4 tbsp. rice wine vinegar (flavored rice wine vinegar works well also)
-
0.000
Chopped garlic to taste
-
0.000
Salt and pepper to taste
-
0.000
Optional: bell peppers, hot peppers, grilled corn, etc.
Instructions
- In a medium sized bowl, mix rice wine vinegar, oil, chopped garlic, salt and pepper to taste.
- Finely chop 1/4 cup onion
- Chop tomatoes into 1/4 inch to 1/2 inch chunks
- Peel and cut orange into segments without membrane and cut into 1/4 inch to 1/2 inch chunks
- Peel avocado and chop into 1/4 inch to 1/2 inch chunks
- Add to oil/vinegar seasoned mix
- Stir all ingredients together and chill for 1/2 hour
- Refrigerate for at least one hour.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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