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Epicurious

Cranberry-Avocado Salsa

4.3

(7)

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

  1. 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.

TagsSalsaCondimentCranberryBerryFruitAvocadoVegetableDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyBroilFood ProcessorBon Appétit
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