Prep 3 mins
Cook 0 mins
I like this version so much better than the sweet stuff.
- 1 (16 ounce) can whole berry cranberry sauce
- 1⁄4 cup canned jalapeno, chopped
- 1 green onions or 1 scallion, sliced
- 1 teaspoon dried cilantro
- 1 teaspoon ground cumin
- 1 teaspoon lime juice
- Combine all ingredients in a medium mixing bowl.
- May be stored in the refrigerator for up to 1 week.
This *is* a good one :-) I got an almost identical recipe some years ago at the Ocean Spray Cranberry Museum in Plymouth, MA. They suggest only 1/4 t. cumin and 2 T. jalapenos for the same amount of cranberry sauce, so play around according to your taste for these. I also added 1 t. lime zest, and 1 t. balsamic vinegar, which gave the salsa a little more tang. Thanks for posting this, Mirj!
This is surprisingly good, especially after the flavors have melded together in the frig overnight. I used 1/4 cup hot green peppers instead of jalapenos and lemon juice instead of lime because those were the ingredients I had on hand. Great salsa addition to quesadillas or to an egg dish!
Excellent! I made this about a week ago, and we ate it when we barbequed over the weekend; I agree, it is better than the sickly sweet stuff.....I did not have any green onions handy, so I used a little chopped shallots. Spicy, tangy and perfect with grilled meats! Thanks Mirj! FT:-)