Cranberry Chile Salsa

This is a spicy Texas twist on the traditional sweet cranberry sauce you normally find. I love it!

1 red bell pepper

2 poblano chiles

1 jalapeño, de- seeded

1/3 evaporated cane sugar

¼ cup freshly squeezed orange juice

2 cups fresh or thawed frozen cranberries, coarsely chopped

1/3 cup toasted hazelnuts

2 T freshly grated orange zest

1/3 cup chopped fresh cilantro

  1. Roast red bell pepper and chiles under a pre-heated broiler until blackened on all sides, then transfer to a bowl and cover with plastic wrap. Peel off skins and remove seeds, then chop into small pieces.
  2. In a saucepan over medium heat, combine sugar and juice, stirring until the sugar dissolves. Add cranberries and cook for 1-2 minutes. Transfer to bowl and let cool.
  3. Combine the roasted red peppers, poblano chiles, hazelnuts and orange zest with the cranberry mixture. Cover and refrigerate for up to 2 days. Stir in cilantro before serving.

(Adapted from Dr. Weil’s “True Food” cookbook.)

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