Cranberry Avocado Salsa Recipes

CRANBERRY- AVOCADO SALSA

Steps:

• In a large bowl whisk together lime juice, honey, jalapeno and red onion.
• Cut each cranberry in half or chop them into 3 or 4 pieces- drain them on a paper towel to remove extra moisture.
• Add avocado, cranberries, cilantro, salt and pepper to the honey/lime mixture and toss gently.
• Serve with chips.

CRANBERRY AVOCADO SALSA

Steps:

• 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.

SPICY CRANBERRY SALSA

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice and 1 teaspoon each honey and salt. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro.