Title: Curry-Spiced Citrus And Avocado Salsa
Categories: Mexican Salsa
Yield: 4 Servings

2	lg	Oranges
1	lg	Red grapefruit
1	tb	Curry powder
1		Avocado -- peeled, seeded
		And d
1/2	c	Red onin -- chopped
2	tb	Fresh chives or green onions
		Chopped
1	tb	Avocado oil or vegetable
		Oil
		Ground white pepper

Cut peel and whith pith off oranges and grapefruit. Using small knife and working over heavy small saucepan to catch juice, cut between membranes or fruit to release segments. Using slotted spoon, transfer segments to work surface and chop. Transfer to bowl. Scrape juice from work surface into saucepan. Squeeze any remaining juice from citrus membranes into saucepan. Whisk curry powder into juice. Boil until reduced to 1/4 cup, about 10 min. Cool. Add avocado, onion, and chives to citrus segments. Drizzle with oil and 2 tablespoons plus 1 teaspoon reduced juice. Toss gently.

Makes 2.5 cups

rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca

From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Recipe By : July 1993 issue of Bon Appetit

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