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Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Sunset September 2004

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Recipe Summary

Yield:
MAKES: About 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

42 calories; calories from fat 57%; protein 0.8g; fat 2.4g; saturated fat 0.4g; carbohydrates 6.5g; fiber 1.8g; sodium 64mg.
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