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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.

1

red bell pepper

1

fresh poblano chili

1/2

cup

sugar

1/4

cup

orange juice

2

cups

cranberries, coarsely chopped

1/4

cup

chopped toasted hazelnuts

2

tablespoons

grated orange peel

1/3

cup

chopped fresh cilantro

1

Char red bell pepper and fresh poblano chili over gas flame or in broiler

2

until blackened on all sides. Enclose pepper and chili in paper bag. Let

3

stand 10 minutes to steam. Peel, seed and chop pepper and chili.

4

Mix sugar and orange juice in heavy large saucepan over medium heat,

5

stirring until sugar dissolves. Remove from heat. Mix in chopped

6

cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix

7

roasted pepper and chili, chopped hazelnuts and grated orange peel into

8

salsa. (Can be prepared 1 day ahead. Cover and refrigerate.)

9

Mix in cilantro into salsa. Season to taste with salt and pepper.

Servings: 2.5

Yield: 2 1/2 cups

Nutrition Facts

Serving size: 1 serving (24.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

1886.13

Calories From Fat (7%)

127.91

% Daily Value

Total Fat 14.71g

23%

Saturated Fat 0.54g

3%

Cholesterol 0mg

0%

Sodium 23.86mg

<1%

Potassium 512.68mg

15%

Total Carbohydrates 438.63g

146%

Fiber 33.96g

136%

Sugar 44.94g

 

Protein 2.66g

5%