Cranberry-Avocado Salsa

This is my turkey salsa! Individually, cranberries and avocado pair wonderfully with turkey. Combined and you've got magic on the plate with a hint of Thanksgiving. Because of the seasonal access to fresh cranberries, frozen can be used as a substitute.

It makes for a great spread for a fresh turkey sandwich or as a base for turkey salad. Also works well with chicken, light white flakey fishes and chips.

The recipe is best made a day in advanced allowing the flavors to set. Store in airtight container in the refrigerator. Allow at least an hour for the flavors to blend.

Ingredients:

• 2 ripe avocados
• 1 yellow bell pepper
• 1 medium jalapeno pepper
• 1 12-ounce bag fresh or 3 cups of frozen cranberries
• 1/2 cup sugar
• 1/4 cup orange juice
• 1/4 cup chopped fresh cilantro
• 1 tbsp grated orange peel

Process:

1. Seed, rib and dice the jalapeno pepper
   
   
2. Half, pit, peel and dice the avocado
   
   
3. Char the bell pepper over gas flame or in broiler until blackened on all sides
   
   
4. After removing the bell pepper from heat enclose in paper bag for 10 minutes
   
   
5. Peel, seed, and dice the bell pepper
   
   
6. Combine cranberries, sugar, and orange juice in processor - pulse to coarsely chop cranberries
   
   
7. Transfer to large bowl and add bell pepper, jalapeno, and orange peel
   
   
8. Stir avocados and cilantro into salsa
   
   
9. Season to taste with salt and pepper