Cranberry Avocado Salsa - cooking recipe

Ingredients

1 yellow bell pepper
3 cups cranberries (fresh or frozen)
1/2 cup sugar
1/4 cup orange juice
1 jalapeno pepper, seeded and chopped
1 tablespoon orange peel, grated
2 avocados, pitted, peeled, and diced
1/4 cup fresh cilantro, chopped

Preparation

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.