This was a festive looking appetizer which I served with pita crisps. I really liked the tartness of the cranberries. Even with the chili pepper it was fairly mild, so you may want to kick it up a notch.
1 12 oz. bag fresh or frozen cranberries (3 cups)
1/4 c. sugar
Juice of one orange
1 medium Serrano chili, seeded, chopped
2 ripe avocados, halved, pitted, peeled, diced
2 T lime juice
1/4 c. sugar
Juice of one orange
1 medium Serrano chili, seeded, chopped
2 ripe avocados, halved, pitted, peeled, diced
2 T lime juice
Combine cranberries, sugar, and orange juice in processor. Coarsely chop mixture, and transfer to medium bowl. Stir in Serrano chili, avocados, and lime juice.
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I liked it mild, but I know that my husband, who loves burn-your-face-off-hot food, would appreciate it more if it were kicked up a notch….So for my New Year’s Eve buffet I’m serving it spicy with blue corn tortilla chips.
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