"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cran Antonio Salsa Recipe

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This recipe for Cran Antonio Salsa, by , is from Gerth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dad

Category:
Category:

Ingredients:  
Ingredients:  
12 oz fresh cranberries, rinsed
4 green onions, ends trimmed, roughly chopped
2 tomatillos, husked, rinsed and quartered
juice of 2 limes
1/2 medium white onion, quartered
1 fresh jalapeno pepper, seeded
1 bunch of cilantro
1/2 c. sugar
1 tsp salt

Directions:
Directions:
Combine all ingredients in a food processor or blender and chop to a loose texture.

You can serve this right away, but it's better refrigerated overnight to let the flavors marry. Bring to room temperature before serving.

NOTE: We did not use jalapenos but at dad's request, we used 3-4 serranos. He also did not want any cilantro. Instead of chopping in a food processor, I finely chopped all veggies, so it wasn't as soupy.

Personal Notes:
Personal Notes:
This is a recipe dad found in the Food section of the newspaper. We really enjoyed it this Thanksgiving.

 

 

 

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