© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Bon Appétit, Dec 2002
Servings: About 3 ½ cups
Make the salsa at least an hour (and as much as a day) before serving to allow the flavors to blend. This salsa is delicious with turkey.
1 yellow bell pepper
1 12 ounce bag fresh or frozen cranberries, 3 cups
½ cup sugar
¼ cup orange juice
1 medium jalapeño chile, seeded and chopped
1 tablespoon grated orange peel
2 ripe avocados, halved, pitted, peeled and diced
¼ cup chopped fresh cilantro
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop bell pepper.
Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to medium bowl. Add bell pepper, jalapeño, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocados and cilantro into salsa. Season to taste with salt and pepper.