As I mentioned in yesterday’s post, we made lots of good food over Thanksgiving weekend. I’ve decided to share one particular recipe with you because it’s so strange and wonderful.
I don’t know where this Cranberry Salsa recipe came from originally, but my father acquired it from his sister. I made it last year for Thanksgiving too. It’s a great way to use cranberries while they’re in season! You can adjust the spiciness by adding more or less jalapeño—same goes with sweetness and the sugar. Overall, it’s a pretty sweet dip that is a nice change of pace from the usual creamy options and is much healthier.
Cranberry Salsa is a pretty sweet and spicy dip that is a nice change of pace from the usual creamy options and is much healthier. The combination of cilantro, jalapeños, and green pepper with the fresh cranberries result in a colorful and festive dip!
- 1-12oz pkg. cranberries, chopped
- 1/4 c green onion, chopped
- 1/4 c green pepper, chopped
- 1/4 c cilantro, chopped
- 2 jalapeño peppers, deseeded and chopped
- 1/4 c fresh lime juice (approx. 2 fresh limes)
- 1/2 c sugar
- 1/2 t salt
- 1/4 t cumin
- Mix thoroughly and refrigerate at least 30 min. Serve with tortilla chips.
I highly recommend using a food processor for the cranberries. The onion, cilantro, and peppers I just chop finely by hand.
Hope you find this Cranberry Salsa recipe as tasty as we do!
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