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Name: Cranberry, Orange and Cilantro Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 bell pepper, red; 1 poblano chili, fresh; 1/2 c Sugar; 1/4 c Orange juice; 2 c Cranberries coarsely chopped; Chopped; 1/4 c hazelnuts toasted, chopped; 2 tb Orange Peel Grated; 1/3 c Fresh Cilantro chopped

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INGREDIENTS

1 bell pepper, red
1 poblano chili, fresh
1/2 c Sugar
1/4 c Orange juice
2 c Cranberries ; coarsely chopped
Chopped
1/4 c hazelnuts ; toasted, chopped
2 tb Orange Peel ; Grated
1/3 c Fresh Cilantro ; chopped

Servings

INSTRUCTIONS

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 in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili. Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.) Before serving, add and mix in cilantro. Season to taste with salt and pepper. Bon App?tit November 1997 Posted to MM-Recipes Digest by "Beth Ide" on Sep 15, 1998

NOTES

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Cranberry, Orange and Cilantro Salsa

1 bell pepper, red
1 poblano chili, fresh
1/2 c Sugar
1/4 c Orange juice
2 c Cranberries coarsely chopped
 Chopped
1/4 c hazelnuts toasted, chopped
2 tb Orange Peel Grated
1/3 c Fresh Cilantro chopped

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 in broiler  until blackened on all sides. Enclose pepper and chili in paper bag. Let  stand 10 minutes to steam. Peel, seed and chop pepper and chili. Mix sugar  and orange juice in heavy large saucepan over medium heat, stirring until  sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer  mixture to large bowl. Cool to room temperature. Mix roasted pepper and  chili, chopped hazelnuts and grated orange peel into salsa. (Can be  prepared 1 day ahead. Cover and refrigerate.) Before serving, add and mix  in cilantro. Season to taste with salt and pepper.    Bon App?tit November 1997  Posted to MM-Recipes Digest  by "Beth Ide" <rev_ide@email.msn.com> on Sep  15, 1998

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Nutrition

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Serving Size: 1 Serving (205g)
Recipe Makes: 4

Calories: 406
Calories from Fat: 43 (11%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 14.9mg		1 %
Potassium 365.8mg		10 %
Total Carbohydrate 93.5g		27 %
	Dietary Fiber 7g	28 %
	Sugars, other 86.5g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 406

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