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.
| Prep Time | 20 minutes |
| Servings |
people
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- 3 avocados
- 1/2 red onion minced
- 1/2 jalapeno grated
- 1 lime juiced
- 1/2 in chili in adobo sauce finely chopped
- salt
- pepper
- 3 clementines peeled, separated into segments, and coarsely chopped
- dash chipotle chili powder
Ingredients
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|
- Place avocado in a bowl and using a fork smash until the desired consistency is reached. I like guacamole to be a bit chunky.
- Add lime juice, salt, pepper, pepper, chili in adobo to the avocado. Stir until combined. Taste to make sure the seasoning tastes good.
- Stir in the red onion and jalapeno.
- Then, add almost all of the chopped clementines reserving a few to garnish on top.
- Gently stir the clementines into the guacamole.
- Sprinkle with reserved clementines and chipotle chili powder.
A few other ideas for your Superbowl party:
Zoe Pickburn
Guac is the best! That restaurant with Guacamole of the Week sounds awesome 🙂 I’ve never thought to add clementines, but will definitely throw in a couple next time I guac it up 🙂
Diane Hartford
I love the little pops of sweet that the clementines add. Let me know if you try it and what you think!