Cranberry Avocado Salsa

Cranberries add color and zip to traditional dip.

1 yellow bell pepper
1 12-oz bag fresh or frozen cranberries (3 cups)
½ cup sugar
¼ cup orange juice
1 each jalapeno pepper, seeded and chopped
1 tablespoon grated orange peel
2 each ripe hass avocado, pitted, peeled, and diced
¼ cup fresh cilantro, chopped

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.

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.

3 1/2 cups


Johnson & Wales University

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