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.
Makes about 3 1/2 cups.
Directions:
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.
Copyright © July 3, 2008