Wednesday, November 26, 2008

Cranberry Salsa

This uses local peppers, oranges, pecans, and cilantro. Too bad there are no nearby cranberry bogs! :)

Roast 1 red bell pepper (if you can still find them) and 1 poblano (or other green) chile until blackened on all sides on a grill. Enclose in a plastic bag and let stand 10 minutes to steam. Pell, seed, and chop peppers. In a saucepan over medium heat mix 1/2 c sugar and 1/4 c orange juice, stirring until sugar dissolves. Remove from heat. Mix in 2 c coarsely chopped cranberries. Transfer mixture to large bowl and cool to room temperature. Mix in roasted peppers (bell and chile), 1/4 c chopped and toasted pecans, and 2 T grated orange peel. Mix in 1/3 c chopped cilantro just before serving.

If you want, you can prepare this the day before, cover and refrigerate. Just wait until right before serving to stir in chopped cilantro.


Tracy Novinger said...

This is the best cranberry dish I have ever eaten. Ever since I first tasted Melani's Cranberry Salsa, my "must eats"for Thanksgiving are dressing, turkey--and heaps of Cranberry Salsa. I am dreaming up other things to serve it with. Such as a tangy salsa to go with grilled fish. Yum, yum! I am addicted.

Kara said...

We made this last night to go with grilled chicken and it was excellent! Thanks, Melani