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Sauces & Seasonings
Mexican
About 3 cups
15 minutes
15 minutes
This salsa would be great along with roasted chicken or grilled white fish fillet.
2 organic yellow bell peppers
1 bag cranberries (12 ounces bag)
1/4 cup orange juice
3 jalapeno peppers, diced small
2 organic limes juice, freshly squeezed
1/4 cup cilantro, chopped
1 tablespoon orange peel, grated
2 tablespoons granulated sugar
1/4 teaspoon cayenne pepper
Kosher salt to taste
Organic Grinders, use Rainbow Peppercorns to taste
Cook the bell peppers over a high flame directly on the burner of the stove, turning to char all sides. Place them directly into a bowl and cover with plastic and set aside. Once you are able to handle the peppers, peel the skin off and dice them.
In a food processor, combine the cranberries and the orange juice and coarsely chop.
In a large bowl, combine the cranberry mixture, avocados, jalapeños, lime juice, cilantro, grated orange peel and yellow bell pepper. Next add the sugar and the cayenne and gently mix.
Adjust seasonings with the salt and the pepper and serve with tortilla chips.
