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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cranberry Jalapeņo Salsa Recipe

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This recipe for Cranberry Jalapeņo Salsa is from The Capitena Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12 oz) package fresh cranberries
1/3 to 1/2 C sugar
2-3 chopped green onions
1 seeded and chopped jalapeņo pepper
1 T grated fresh ginger
1 T fresh lemon juice
1/2 tsp salt
1/4 C chopped fresh cilantro
Tortilla chips
Directions:
Directions:
Pulse cranberries and sugar in a food processor 3-4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeņo pepper, grated fresh ginger, lemon juice and salt, pulse 3-4 times or until chopped. Stir inn chopped fresh cilantro Cover and chill 2-24 hours. Serve with tortilla chips. Garnish with line wedges if desired.

To make ahead: prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving
Number Of Servings:
Number Of Servings:
2 C
Preparation Time:
Preparation Time:
2 hours 10 minutes

 

 

 

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