| 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
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”