Cranberry, Orange and Cilantro Salsa

1. 1

   Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides.

2. 2

   Enclose pepper and chili in paper bag.

3. 3

   Let stand 10 minutes to steam.

4. 4

   Peel, seed and chop pepper and chili.

5. 5

   Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves.

6. 6

   Remove from heat.

7. 7

   Mix in chopped cranberries.

8. 8

   Transfer mixture to large bowl.

9. 9

   Cool to room temperature.

10. 10

    Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa.

11. 11

    (Can be prepared 1 day ahead.

12. 12

    Cover and refrigerate.)

13. 13

    Mix in cilantro into salsa.

14. 14

    Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.