Cranberry Avocado Salsa

Johnson & Wales University
Yield:3 ½ cups


1 each Yellow Bell Pepper
1 12-oz Bag Fresh or Frozen Cranberries (3 cups)
½ cup Sugar
¼ cup Orange Juice
1 each Jalapeno Pepper, seeded and chopped
1 tablespoon Grated Orange Peel
2 each Ripe Hass Avocado, pitted, peeled, and diced
¼ cup Fresh Cilantro, chopped


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.

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.

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