Avocado-Orange Salsa

Ingredients:

1-1/2 pounds oranges
2 avocados (about 1 pound)
1 cup diced (1/4″) diced English cucumber
1/2 cup minced red onion
2 Tbsp. lime juice
1 to 2 tsp. chipotle chile purée**

Instructions:
Cut the ends off the oranges, then cut off the peels and outer membranes, and discard. Slice the oranges 1/2″ thick, then cut into cubes, discarding the seeds. Place in a bowl.

Pit, peel, and dice the avocados; add to the oranges. Add the cucumber, onion, lime juice, and chipotle purée. Salt to taste and mix gently.

**To make the chipotle chile purée, whirl the contents of a 7 oz. can of chipotle chiles (including sauce) in a blender or food processor until smooth. (To use dried chiles, rehydrate in hot water first.)  Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.

Yield: Makes About 5 cups

Recipe from Sunset Magazine, September 2004.