Cranberry-Jalapeno Salsa

Submitted by Kittencalrecipezazz

"For this recipe you can really use as many jalapeños as you like, or substitute a half of a habanero pepper, seeded and finely chopped or use one serrano chile, seeded and finely chopped. This recipe makes about 2 cups but can easily be doubled. This is great with turkey cutlets, chicken or pork. This will intensify in taste the longer refrigerated."

 

• Ready In: 10mins
• Ingredients: 10
• Yields: cups (approx)

ingredients

• 3 cups cranberries (fresh or frozen)
• 1 large green onion, chopped
• 4 -5 tablespoons fresh orange juice
• 4 tablespoons honey
• 2 tablespoons water
• 1⁄4 cup finely chopped green bell pepper
• 2 tablespoons chopped fresh cilantro
• 3 -4 teaspoons sugar (or to taste)
• 1 -3 jalapeno pepper, seeded and finely chopped (or to taste)
• salt

directions

1. Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl.
2. Add in all the remaining ingredients except the salt; mix well to combine.
3. Season with salt to taste and more sugar if needed.
4. Cover and refrigerate for a minimum of 3 hours before using.

Reviews

[fluffernutter]

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.

 

[Mindelicious]

This was excellent!! I subbed agave for the honey & skipped the sugar to keep this raw vegan. This was greatly enjoyed by all Thanksgiving goers. The tart with sweet & spicy was heavenly...Thanks!!!

 

[Chef at Heart]

Hi this was fabulous, I'm going to send it to Sydney Mike (you know how he loves cranberries, and he will greatful to both of you. Couldn't take a picture, we were at a wedding the other week.... and Terry took to other one with him and I've never personally used the camcorder. Great recipe, Leanne