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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A tangy but sweet salsa. Beautiful colors and wonderful taste. You can use jarred bell pepper but the char from the homemade tastes so much better. Ingredients:
1 yellow bell pepper |
3 cups cranberries (fresh or frozen) |
1/2 cup sugar |
1/4 cup orange juice |
1 jalapeno pepper, seeded and chopped |
1 tablespoon orange peel, grated |
2 avocados, pitted, peeled, and diced |
1/4 cup fresh cilantro, chopped |
Directions:
1. Char bell pepper over a gas flame or in the broiler until the skin has blackened on all sides. Place charred pepper in a paper bag to steam off skin for about 10 minutes. Peel, seed, and chop the bell pepper.
2. Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to a medium bowl. Add the bell pepper, jalapeno, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocado and cilantro into salsa. Season to taste with salt and pepper.
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