Cranberry Avocado Salsa

Submitted by MARIA MAC

"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."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 3 1/2 cups

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.

Reviews

[Sydney Mike]

Made this the other day as a gift for a friend of mine who really enjoys the taste of avocados & cranberries but had never had them together (neither had I), & she got half of it! The other half was kept here as a bright new addition to my finger food counter, & I must say, it is a tasty salsa (even if I did just use half of a jalapeno pepper), & is one of the few recipes that include avocado that I consider a keeper! Definitely something I'll make again! [Tagged, made & reviewed as part of my Sassy Sauces! theme in the current My 3 Chefs event]