Christmas Cranberry Avocado Salsa


Cranberry Avocado Salsa

Plan Ahead: Can make a day ahead. Add the avocado and cilantro when ready to serve.
Course Side Dish
Cuisine Mexican
Total Time 20 minutes


  • 1 yellow bell pepper blackened
  • 1 12 oz. bag cranberries 3 cups fresh
  • ½ cup sugar
  • ¼ cup orange juice
  • 1 small jalapeno seeded and minced optional
  • 1 Tablespoon grated orange peel
  • 2 ripe avocados halved peeled and diced pitted,
  • cup cilantro chopped fine


  • Char or blacken the yellow bell pepper over a gas flame on top of the stove or under a broiler until blackened on all sides. Enclose in a paper or plastic bag for 10 min. Peel, seed and chop pepper. Set aside.
  • Combine cranberries, sugar and orange juice in processor. Pulse to coarsely chop berries. Transfer to medium bowl and combine with chopped pepper, jalapeno and orange peel. Can be prepared 1 day in advance. Cover and refrigerate. Stir avocados and cilantro into salsa when ready to serve.
  • Season to taste with salt and pepper.


Serve with: Tortilla Chips. Serve it with burritos, tacos or enchiladas.

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