Cranberry Avocado Salsa

1. 1

   Char bell pepper over a gas flame or in the broiler until the skin has blackened on all sides. Place charred pepper in a paper bag to steam off skin for about 10 minutes. Peel, seed, and chop the bell pepper.

2. 2

   Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to a medium bowl. Add the bell pepper, jalapeno, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocado and cilantro into salsa. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.