Cranberry-Avocado Salsa

Cranberry-Avocado Salsa
Cranberry-Avocado Salsa
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 3 1/2 cups
American 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
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup orange juice
  • 1/2 cup sugar
  • 1 tablespoon grated orange peel
  • 1 yellow bell pepper
  • Carbohydrate 28 g(9%)
  • Fat 9 g(13%)
  • Fiber 6 g(26%)
  • Protein 2 g(3%)
  • Saturated Fat 1 g(6%)
  • Sodium 6 mg(0%)
  • Calories 181

Preparation 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.

Preparation 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.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy