Roberta Gonzales’ Cranberry, Orange & Cilantro Salsa Recipe

A tasty recipe handed down to my mother, from her mother! It turns the classic Thanksgiving cranberry sauce into a salsa! Using the traditional ingredients-cranberries and orange, enhanced with the decidedly untraditional ones, such as a poblano chili and cilantro!

Ingredients:

1 Red Bell Pepper
1 Fresh Poblano Chili
1/2 Cup Sugar
1/4 Cup Orange Juice
2 Cups Cranberries, coarsely Chopped
1/4 Cup chopped toasted hazelnuts
2 Tablespoons grated Orange Peel
1/3 Cup Chopped Fresh Cilantro

Char red bell pepper and fresh poblano chili in iron skillet over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand for 10 minutes. Peel, seed and chop pepper and chili.

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 in advance!. Cover and refrigerate).

Mix in cilantro into salsa. Season to taste with salt and pepper.

Makes 2 1/2 Cups.

Hope you enjoy it as much as my family does!

Have a Happy Thanksgiving Holiday!

You can help fight hunger now. Join KPIX 5 and Whole Foods Market as we help feed hungry families this holiday season. Stop by any Whole Foods Market and drop healthy non-perishable foods in the bin. Your donation is a lifeline.

For more information on Food For Bay Area Families Drive, click here.

More Thanksgiving Recipes:

• The ‘KCBS Thanksgiving Kitchen’ With Stan Bunger
• Ed Cavagnaro’s Pumpkin Bread Recipe
• Elizabeth Cook’s Eggs Brunch California Recipe
• Wendy Tokuda’s Recipe For Her Thanksgiving ‘Jook’
• Allen Martin’s Thanksgiving Mac ‘N Cheese Recipe