Here’s a delicious and fruity spin on salsa that pairs perfectly with grilled chicken breast or fried fish. Orange and avocado salsa brings both spiciness and a citrusy-sweetness to your meal. It’s delicious as both an appetizer or as a side.
We use one orange Thai pepper as the heat source here. Orange Thai chilies may be hard to find. You could opt to go with a common red Thai pepper instead. Either works with the color scheme, too (if culinary aesthetics are your thing), particularly because we also use a red sweet pepper in the mix.
Either red or orange, Thai chilies are pretty spicy, ranging from 50,000 to 100,000 on the Scoville heat scale. If that extra-hotness is too much, feel free to opt for a different hot pepper altogether. Red jalapeños or serranos are good fits and sit at a very eatable level of heat. You could even use an orange sweet pepper to turn this salsa into a no-heat side dish.
And don’t fear the onions in our orange and avocado salsa. The citrus and salt here really calms some of the onion’s pungency, giving them a touch of “pickled” flavor. It’s really tasty.
Like this recipe? You’ll love these salsas too:
- Cherry Salsa: A tangy sweetness pairs up with the bright heat. This one is so good with salty tortilla chips.
- Spicy Blueberry: Earthy and sweet. Blueberries are surprisingly good with chili peppers.
- Peach Habanero: A step up in overall heat. Tropical fruits first come to mind with habs, but peaches are an amazing pairing too.
Orange And Avocado Salsa
- Peel and finely chop the onion into small cubes and add to a glass bowl.
- Add the salt and orange juice to the onion and mix thoroughly.
- Remove the seeds from the Thai chili and the red pepper, then finely dice both and add to the salsa mix.
- Peel and cube the avocado and add to the salsa bowl.
- Remove the peel from the orange and cut out segments leaving as little pith as possible. Then cube the orange and stir into the salsa.
- Chill for one hour, then serve.