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A large martini glass filled with cranberry orange salsa.

Cranberry Orange Salsa

This winter salsa is the perfect complement to my Southwestern turkey feast featuring an Achiote Butter Basted Turkey. I can guarantee the leftovers are delicious with nacho chips. leftover turkey or a simple roast chicken dinner.
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Course: Homemade Sauces
Cuisine: Southwestern
Keyword: Cranberry Orange and Cilantro Salsa, cranberry orange salsa
Author: Cinde Little

Ingredients

  • 1 red pepper
  • 1 fresh poblano chile
  • ½ cup sugar
  • ¼ cup orange juice
  • 2 cups cranberries coarsely chopped
  • ¼ cup roasted hazelnuts* chopped
  • 2 tablespoon grated orange zest
  • ⅓ cup chopped cilantro

Instructions

  • Char red pepper and poblano chile over a gas flame or under the broiler until black on all sides. Place in a plastic bag and steam for 10 minutes. Peel blackened skin off, seed and chop.
    A roasted red pepper and a roasted poblano surround by cilantro, cranberries and an orange.
  • Put cranberries in a medium bowl.
  • Combine sugar and orange juice in small saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Pour over cranberries.
  • Add red pepper, poblano chile, hazelnuts and orange zest. Stir to combine. Can be made 1 day in advance. Cover and refrigerate.
  • Stir in cilantro and serve.

Notes

Do not skip the hazelnuts! I thought crunchy nuts wouldn't go with salsa but one bite and you'll know this is an outstanding flavour combination.
*If you're allergic to nuts substitute pumpkin seeds.