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Avocado-Orange Salsa

Avocado-Orange Salsa

This recipe goes with Tequila-Marinated Chicken Fajitas

Sunset SEPTEMBER 2004

  • Yield: MAKES: About 5 cups


  • 1 1/2 pounds oranges
  • 2 avocados (about 1 lb. total)
  • 1 cup diced (1/4 in.) English cucumber
  • 1/2 cup minced red onion
  • 2 tablespoons lime juice
  • 1 to 2 teaspoons chipotle chile purée (see below)
  • Salt


1. Cut ends off oranges, then cut off peels and outer membranes and discard. Slice oranges 1/2 inch thick, then cut into cubes, discarding seeds. Place in a bowl.

2. Pit, peel, and dice avocados; add to oranges. Add cucumber, onion, lime juice, and chipotle purée and salt to taste; mix gently.

To make chipotle chile purée, whirl the contents of a 7-ounce can of chipotle chiles (including sauce) in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.

Nutritional infomation per 1/4 cup.

Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 57%
  • Protein: 0.8g
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Carbohydrate: 6.5g
  • Fiber: 1.8g
  • Sodium: 64mg
  • Cholesterol: 0.0mg

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Avocado-Orange Salsa recipe