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.
Recipe information
Yield
Makes 2 1/2 cups
Ingredients
Preparation
Step 1
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.
Step 2
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.)
Step 3
Mix in cilantro into salsa. Season to taste with salt and pepper.
