Cranberry Avocado Salsa

• 1 yellow :bell pepper
• 1 red :bell pepper
• 1-12- oz :bag fresh or frozen cranberries (3 cups)
• 1/2 cup :sugar
• 1/4 cup :orange juice
• 1 Jalapeno Pepper, :seeded and chopped
• 1 tablespoon :grated orange peel
• 2 ripe avocado, :pitted, peeled, and diced
• 1/4 cup :Fresh Cilantro, chopped

Preparation

1. Char bell peppers over a gas flame or in the broiler until the skin has blackened on all sides.
2. Place charred peppers in a paper bag to steam off skin for about 10 minutes.
3. Peel, seed, and chop the pepper. Combine cranberries, sugar, and orange juice in processor.
4. Using on/off turns, coarsely chop cranberries.
5. Transfer to a medium bowl.
6. Add the bell pepper, jalapeno, and orange peel.
7. (Can be prepared 1 day ahead to this point. Cover and refrigerate.)
8. To serve, stir in the avocado and cilantro.
9. Season to taste with salt and pepper.