Cranberry Avocado Salsa

• 1 yellow bell pepper
• 3 cups cranberries (fresh or frozen)
• 1/2 cup sugar
• 1/4 cup orange juice
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon orange peel, grated
• 2 avocados, pitted, peeled, and diced
• 1/4 cup fresh cilantro, chopped

1. Char bell pepper over a gas flame or in the broiler until the skin has blackened on all sides. Place charred pepper in a paper bag to steam off skin for about 10 minutes. Peel, seed, and chop the bell pepper.
2. Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to a medium bowl. Add the bell pepper, jalapeno, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocado and cilantro into salsa. Season to taste with salt and pepper.

yellow bell pepper, cranberries, sugar, orange juice, pepper, orange peel, avocados, fresh cilantro

Taken from www.food.com/recipe/cranberry-avocado-salsa-326721 (may not work)