Cranberry-Jalapeno Salsa
photo by fluffernutter
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
2 cups (approx)
ingredients
- 709.77 ml cranberries (fresh or frozen)
- 1 large green onion, chopped
- 59.16-73.94 ml fresh orange juice
- 59.16 ml honey
- 29.58 ml water
- 59.14 ml finely chopped green bell pepper
- 29.58 ml chopped fresh cilantro
- 14.78-19.71 ml sugar (or to taste)
- 1-3 jalapeno pepper, seeded and finely chopped (or to taste)
- salt
directions
- Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl.
- Add in all the remaining ingredients except the salt; mix well to combine.
- Season with salt to taste and more sugar if needed.
- Cover and refrigerate for a minimum of 3 hours before using.
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Reviews
-
I made this for a cooking demonstration at a book festival as an alternative to traditional cranberry sauce. It is so much better with turkey than the canned stuff or the Jell-0-based stuff. We can hardly wait to try it with ham. Needs to sit for a day for the cranberries to soften. You know, you might even serve it as an alternative to salsa with chips.