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Add a photoServings: 4
Ingredients
- 1 x Red bell pepper
- 1 x Fresh poblano chili
- 1/2 c. Sugar
- 1/4 c. Orange juice
- 2 c. Cranberries, coarsely Minced
- 1/4 c. Minced toasted hazelnuts
- 2 Tbsp. Grated orange peel
- 1/3 c. Minced fresh cilantro Makes 2-1/2 c..
Directions
- 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 possibly in broiler till blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 min to steam. Peel, seed and chop pepper and chili. Mix sugar and orange juice in heavy large saucepan over medium heat, stirring till sugar dissolves. Remove from heat. Fold in minced cranberries. Transfer mix to large bowl. Cold to room temperature. Mix roasted pepper and chili, minced hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and chill.) Before serving, add in and fold in cilantro. Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 158 | |
| Calories from Fat 18 | 11% |
| Total Fat 2.19g | 3% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 156mg | 4% |
| Total Carbs 35.69g | 10% |
| Dietary Fiber 3.7g | 12% |
| Sugars 29.75g | 20% |
| Protein 1.1g | 2% |
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