Clementines, Mandarins, Cuties, Halos, whatever you call these delicious little gems, they are easily found at grocery stores this time of year. I nearly always have a bag of them in my fridge during the winter months. They travel well, are super sweet, and let’s face it; seasonal fresh fruit is scarce this time of year in the Northern Hemisphere. But, this small citrus fruit shines when it is cold outside.
So, why not add a little oomph to your guacamole with chopped up segments of clementines? That is exactly what I did here. I took a handful of those easy to peel clementines and cut each segment into thirds. I wanted the pieces to be substantial enough that you get a burst of sweetness in a bite but not so big that you would have worry about keeping it balanced on a chip.
Everyone loves guacamole. I mean, if you don’t love guacamole then you confuse me. We can still be friends and everything, but I don’t understand how anyone can resist dipping a chip into a bowl of fresh creamy guacamole. Actually, if you don’t like guacamole, let me know, I will invite you over to my place. More guacamole for me!
A local restaurant here in Salt Lake City called Taqueria 27 offers a ‘guacamole of the day’ (G.O.D.). They offer up some wild combinations.
Recent G.O.Ds include:
- red apple, Anaheim pepper, and pickled red onion
- grilled onions and jalapenos, lime and queso fresco
- blueberry, gorgonzola, habanero, and balsamic
I don’t love all of them but I do appreciate the chef’s commitment to using interesting ingredients.
That is what inspired me to add clementines to a batch of guacamole last weekend to snack on while the NFL playoffs were on. Plus, the Superbowl is coming up in a few weeks which always feature the best game-snacking opportunities of the year. I believe I once heard that the statistic that more avocados are sold Superbowl weekend than any other time of the year.
This recipe doesn’t stray too far from a traditional guacamole recipe other than I bumped up the heat a little to complement the sweet from the clementines. I love the sweet and spicy combination with the traditional creaminess of the avocados and acidity of the lime. Recommended!
Do you have a favorite non-traditional ingredient that you like to add to your guacamole? If so, I would love to hear about it in the comments.
A few other ideas for your Superbowl party:
