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Cranberry Poblano Salsa<\/p>\nCranberry Poblano Salsa<\/p>\n
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1 red bell pepper<\/p>\n
1 poblano chili<\/p>\n
1\/2 cup sugar, plus more if needed<\/p>\n
1\/2 cup orange juice<\/p>\n
1\/4 cup water<\/p>\n
12 ounces cranberries<\/p>\n
2 T. grated orange peel<\/p>\n
1\/4 cup chopped toasted pecans<\/p>\n
1\/4 cup chopped fresh cilantro<\/p>\n
Pinch cayenne<\/p>\n
Salt<\/p>\n
<\/p>\n
Roast the bell pepper and Poblano chile under the broiler until blackened, about 5 minutes per side. Place the peppers in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from the chiles and dice. Meanwhile, place the sugar, orange juice, water, and cranberries into a large saucepan and toss until the sugar is evenly distributed over the cranberries. While occasionally stirring, cook the cranberries over medium-low heat until softened, about 5 minutes. Remove from the heat. Taste and if the cranberries are way too tart for your liking, stir in more sugar, a T. at a time.<\/p>\n
Once the peppers are ready, stir them into the cranberry salsa along wit the orange peel, pecans, cilantro, cayenne, and salt. Taste and adjust seasonings. Can serve either warm or chilled. This can be made ahead and will keep 4 days in the refrigerator.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cranberry Poblano Salsa 1 red bell pepper 1 poblano chili 1\/2 cup sugar, plus more if needed 1\/2 cup orange juice 1\/4 cup water 12 ounces cranberries 2 T. grated orange peel 1\/4 cup chopped toasted pecans 1\/4 cup chopped fresh cilantro Pinch cayenne Salt Roast the bell pepper and Poblano chile under the broiler until blackened, about 5 minutes per side. Place the peppers in a paper sack or plastic food-storage bag, close it tight and let…<\/p>\n