Cranberry-Avocado Salsa

By á-174942

Ingredients

• 1 yellow bell pepper
• 1 bag fresh or frozen cranberries - (12 oz)
• 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, and diced
• 1/4 cup chopped fresh cilantro

Preparation

Step 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.

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.

This recipe yields about 3 1/2 cups.

This recipe is an accompaniment for Spice-Rubbed Pork In Corn Husks With Cranberry-Avocado Salsa (see recipe).