Most of us know Cranberry Sauce or Cranberry Bread. How about trying Cranberry Salsa? This is a tangy and spicy salsa that can be served on crackers or taco chips. Low in calories and high in antioxidants.
Prep Time: 20
Cooking Time: 0
Recipe can be cut in half or doubled.
3 cups of fresh or frozen cranberries (I prefer fresh)
4 scallions (white and green parts. I used 3 scallions.
2 whole fresh jalapenos pepper, including seeds or use ½ of the canned variety. (Depending how much of a kick you like I would start off with one pepper and add the second if you like. Also by eliminating the seeds this will tone down the heat considerably.)
½ cup of fresh cilantro leaves
2 fresh limes, juiced
3 cloves fresh garlic (I used 5 cloves)
Salt and pepper to taste
In a food processor, blend everything together until desire chunkiness. To intensify the salsa, you may grate some of the lime peel into the salsa. Refrigerate until needed. The salsa taste better if it has a chance to age. Best served the following day.
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