October 14, 2018
Condiments, Fruit, Avocado,
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"Originally found in an issue of Southern Living, a friend whipped up a batch of this salsa minus the avocado for our lunch crew at work. She only left it out as she was afraid it would brown by the time we ate. We were all surprised by the taste of this unusual salsa. We ate it with tortilla chips, but this would be a fine accompaniment for grilled or pan-fried meats, seafood, or fowl. Feel free to bump up the cilantro to 1/3 cup if you enjoy its taste. Prep time includes refrigeration time before serving."
In a medium sized mixing bowl, whisk together the jelly, chives, cilantro, lime zest and juice, and red pepper flakes. Fold in the strawberries and dried cranberries. Cover the bowl and store in the refrigerator for an hour before serving.
When ready to serve, chop the avocado and fold into the chilled salsa.
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