Cranberry Salsa

  • 1 cup cranberries
  • 2 red bell peppers
  • juice of 1/2 orange
  • 1/3 cup sugar
  • 3 tbsp chopped cilantro
  • 2 tbsp chopped toasted pecans*
  • zest of 1/2 lime
  • zest of 1/2 orange

Halve red peppers, seed, and roast cut side down on baking sheet lined with parchment or wax paper in 400 degree oven for 20 minutes or until skin blackens. Place in large paper bag or bowl covered with plastic wrap. Let peppers “steam” for 20 minutes, then peel with fingers or sharp knife, and dice. .

Blend cranberries, orange juice and sugar in food processor for 25 to 30 seconds. Transfer to mixing bowl and add remaining ingredients. Let sit for at least 30 minutes.

*Toasting Pecans: Place in dry hot skillet over medium high heat for 5-7 minutes until lightly browned, stir occasionally with wooden spoon OR preheat oven to 325 degrees, place nuts in single layer on baking sheet and toast for 15-20 minutes until lightly browned, stirring occasionally.

 

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