Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 896.08 Kcal (3752 kJ) | ||
| Calories from fat | 181.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.11g | 31% | |
|---|---|---|---|
| Sodium | 23.85mg | 1% | |
| Potassium | 899.59mg | 19% | |
| Total Carbs | 184.55g | 62% | |
| Sugars | 148.7g | 595% | |
| Dietary Fiber | 10.27g | 41% | |
| Protein | 3g | 6% | |
| Vitamin C | 204.9mg | 342% | |
| Vitamin A | 1mg | 33% | |
| Iron | 18.2mg | 101% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 171.87 Kcal (720 kJ) | ||
| Calories from fat | 34.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 31% | |
|---|---|---|---|
| Sodium | 4.58mg | 1% | |
| Potassium | 172.55mg | 19% | |
| Total Carbs | 35.4g | 62% | |
| Sugars | 28.52g | 595% | |
| Dietary Fiber | 1.97g | 41% | |
| Protein | 0.58g | 6% | |
| Vitamin C | 39.3mg | 342% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 3.5mg | 101% | |
| Calcium | 10.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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