Cranberry Salsa

This is one of my all time favorite holiday appetizers (have I said that before? because I mean it about this one). Everywhere I take it, someone requests the recipe. It has a vibrant color, and such a fresh, tangy flavor. It is excellent simply served with tortilla chips. We also love it spooned over a brick of cream cheese and eaten with crackers. I’ve even enjoyed it spread on a turkey sandwich.

Try it. You’ll thank me.

Oh, and make a double batch. It stores well in the refrigerator (for a couple of weeks if it doesn’t get eaten first.)

Cranberry Salsa
(I found this recipe a few years ago. I wish I could remember where. Maybe my local newspaper or one of the morning news shows)
1 (12 oz) package of fresh cranberries
3/4 cup sugar
1 medium jalapeno, seeds removed, roughly chopped (throw in some seeds if you like it spicier)
1 green onion, roughly chopped
2 T fresh cilantro, roughly chopped
1/4 tsp cumin

Place all ingredients in a food processor. Process until mixture is coarsely chopped. Store in refrigerator overnight to allow flavors to blend.

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