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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Make the salsa at least an hour (and as much as a day) before serving to allow the flavors to blend. This is also delicious with turkey. This recipe is an accompaniment for Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa. Ingredients:
1 yellow bell pepper |
1 12-ounce bag fresh or frozen cranberries (3 cups) |
1/2 cup sugar |
1/4 cup orange juice |
1 medium jalapeño chili, seeded, chopped |
1 tablespoon grated orange peel |
2 ripe avocados, halved, pitted, peeled, diced |
1/4 cup chopped fresh cilantro |
Directions:
1. 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.
2. 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.
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