Cranberry-Avocado Salsa Recipe - Cooking Index
Cranberry-Avocado Salsa Recipe - Cooking Index
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.
Courses: Sauces| 1 | Yellow bell pepper | |
| 1 | Bag fresh or frozen cranberries - (12 oz) | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 59ml | Orange juice |
| 1 cup | 146g / 5.1oz | Jalapeño chili - seeded, chopped (medium) |
| 1 tablespoon | 15ml | Grated orange peel |
| 2 | Ripe avocados - halved, pitted, | |
| Peeled, and diced | ||
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
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.
Source:
Bon Appetit, December 2002
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