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Char red bell pepper and fresh poblano chili on the grill or on the broiler until blackened on all sides.
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Enclose pepper and chili in paper bag. Let stand 10 minutes to steam.
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Peel, seed and chop pepper and chili.
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Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat.
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Mix in chopped cranberries. Transfer mixture to large bowl.
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Mix roasted pepper and chili and grated orange peel into salsa.
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Toss avocado and lime juice.
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Mix in cilantro into salsa.
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Season to taste with salt and pepper.