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