Confetti Citrus Salsa
SUNKIST
1 large Sunkist navel orange, peeled, segmented and
torn into small pieces
1 large Sunkist Cara Cara orange, peeled, segmented and
torn into small pieces
1 large Sunkist pummelo, peeled, segmented and
torn into small pieces
1/2 small red onion, finely diced
1 medium jalapeño pepper, minced
1/2 cup minced red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons Sunkist lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon honey
1 teaspoon salt
1. Combine all ingredients in a medium stainless steel bowl. Mix well.
2. Cover and let stand for 1 hour to let the flavors blend.
3. Serve with chips. Makes 4-6 servings.
Tip: This salsa is also delicious with chicken or white fish.
Cooking in Style The Costco Way
I Appetizers
Classic Guacamole
HASS AVOCADO
4 large ripe Hass avocados, pitted and peeled
2 tablespoons lemon juice
1 garlic clove, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 drops hot pepper sauce
Tortilla chips
1. Using a fork, coarsely mash avocados in a bowl with lemon juice and garlic.
2. Add tomato, onion, cumin, salt and hot pepper sauce, and stir to blend.
Adjust seasoning to taste.
3. Serve with tortilla chips. Makes 8 servings.
Presented by California Avocado Commission, Del Rey Avocado, Mc Daniel Fruit, West Pak Avocado,
Giumarra, Mission Produce, Index Fresh, Calavo Growers and Chilean Avocado Importers Association.
Recipe courtesy of the California Avocado Commission.
