Cranberry-Avocado Salsa

1. 1

   Char bell pepper over gas flame or in broiler until blackened on all sides.

2. 2

   Enclose in paper bag 10 minutes.

3. 3

   Peel, seed, and chop bell pepper.

4. 4

   Combine cranberries, sugar, and orange juice in processor.

5. 5

   Using on/off turns, coarsely chop cranberries.

6. 6

   Transfer to medium bowl.

7. 7

   Add bell pepper, jalapeno, and orange peel.

8. 8

   (Can be prepared 1 day ahead.

9. 9

   Cover and refrigerate.)

10. 10

    Stir avocados and cilantro into salsa.

11. 11

    Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.