Moving to California has been many things.
It has been scary. There was the night we were peering under the car on a busy road trying to decide what the repeated thumping noise was (spoiler alert – nothing serious).
It has been breathtaking. Hiking 1,200 feet in Elfin Forest on a Saturday morning and seeing the vivid blue ocean to the west and the snow capped mountains to the east.
It has been busy. There have been long nights at work and extra hours spent recipe developing for the blog.
Than it’s been funny. There was the beach day when an unsuspecting wave shocked us from our sun tanning slumber with its cold force and carried away half of our belongings. I have had loads of fun, shed a few tears, and grown into this new beach-filled place.
There have also been loads and loads of citrus fruits – the jewel of Southern California winters. At my house we have 3 orange trees and a grapefruit tree that are just steps outside my back door. I always knew that winter was citrus season, but to see green sphere slowly turn to orange as the season continues, has been a test of my patience! I can’t tell you how many times I wanted to pick the fruit before it was ready, walking around the tree each day, carefully inspecting, and hoping I could find a perfectly ripe orange or two. It was a long and painful wait, but perfectly ripe and fresh off the tree oranges are something else! Now I know why patience is a virtue. It only took 20 some odd years and a citrus tree. Life’s lessons.
This salsa might seem unconventional, and it is. There are no tomatoes, but in place we have blood oranges which offer a similar tang. Creamy avocado helps to balance out the acidity from the oranges and spice from a the jalapeños, perfectly rounding out this addictive dip. Cilantro and scallions add extra herby flavor. Make sure to buy heavy duty corn chips, you’ll want to pile them high with heaps of this salsa.
- 4 blood orange
- 2 regular oranges
- 4 scallions, chopped
- 1 Jalapeno, minced (seeded too depending on your desired level of spice)
- 2 avocados, chopped
- ¼ cup chopped cilantro
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- ½ teaspoon salt
- Using a sharp knife, cut off the top and bottom of the oranges. Use the knife to peel the orange, removing as much of the white pith as possible, but removing as little of the orange as possible. Slice the peeled orange crosswise into ½ inch slices. Cut these slices into wedges and ass to a bowl.
- Add in the remaining ingredients and toss gently. Serve.