Chiles and citrus have long been a favorite flavor combination in many cultures, but American cuisine hasn’t quite caught onto it in the same way as others around the world have, and it’s a shame. It’s a great pairing, infinitely adaptable to different cuisines based upon the type of chile you use. Here, I’ve used Aleppo pepper for its mild heat and slightly tart fruitiness, making it a great way to dress up fresh citrus for young children and the heat-averse (you can use Ancho chile flakes for a similar flavor profile); however, I love using more heat on these if those eating with me allow. Experiment with different citrus and chile varieties and see what you like best. If you can find Cara Cara navels or blood oranges, they are exceptionally beautiful on a serving platter and make a stunning presentation.
Several oranges (I used navel oranges here, but you can use any variety you’d like).
Aleppo chile flakes, or other chile flakes of your choice
1. Using a sharp knife, cut a slice of peel from the top and bottom of the orange, then cut the peel from the orange so that very little to none of the white pith remains. Cut the flesh into slices and arrange in a single layer on a serving platter.
2. Sprinkle chile powder over the orange slices. Let stand ten minutes, then serve.