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.
Recipe information
Yield
Makes about 3 1/2 cups
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
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.
Step 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.
