February 6, 2011 § Leave a comment
Sweet, sour and salty – this chili orange brings back to cold wintery New York a little bit of our trip to the Yucatan in Mexico over Thanksgiving break. It was a short, 4-day vacation – but oh so lovely!. I want to be back there now :(
I generally think that there are so many places to visit in this world, and such little time, that I would much rather go to a new place than revisit a place I have already been to. However, I would go back to Mexico again in a heartbeat.
One of things we really enjoyed in Mexico were green skinned sweet and sour oranges, served with a mixture of salt and chili powder. The chili powder adds a certain earthiness and a little heat, which complements the sweet and sour oranges and the saltiness from…. well.. the salt.
I did not segment the orange entirely – I removed the skin, but retained the membranes dividing the segments. We cut the orange into bite size pieces, and tossed the pieces, together with any juices in the bowl, with chili powder and salt. Yum!