CRANBERRY-AVOCADO SALSA

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Cranberry-Avocado Salsa image

Categories     Condiment/Spread     Sauce     Food Processor     Berry     Side     No-Cook     Cranberry     Avocado     Winter     Jalapeño     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 8

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

Steps:

  • 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.

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