| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Home cookin | 4 | Servings | |
INGREDIENTS
| 1 | Red bell pepper | |
| 1 | Fresh poblano chili | |
| 1/2 | c | Sugar |
| 1/4 | c | Orange juice |
| 2 | c | Cranberries, coarsely |
| Chopped | ||
| 1/4 | c | Chopped toasted hazelnuts |
| 2 | tb | Grated orange peel |
| 1/3 | c | Chopped fresh cilantro |
| Makes 2-1/2 cups. |
INSTRUCTIONS
CRANBERRY, ORANGE AND CILANTRO SALSA Here, the classic cranberry sauce becomes a salsa. The traditional ingredients - cranberries and orange - are enhanced with decidedly untraditional ones, such as a poblano chili and cilantro. Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili. Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.) Before serving, add and mix in cilantro. Season to taste with salt and pepper. Bon Appétit November 1997 Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Sep 15, 1998
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