Ingredients
1
12-ounce bag fresh or frozen cranberries (3 cups)
1
medium jalapeño chili, seeded, chopped
1
tbsp grated orange peel
2
ripe avocados, halved, pitted, peeled, diced
1/4
cup chopped fresh cilantro
Directions
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.
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.
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