Fresh Cranberry Salsa
Makes about 1¾ cups. Recipe is from Norma Roberts and featured in “Extra! Extra! Read MORE About It!” cookbook by Corinne Cook.
1 (12-oz.) bag of fresh cranberries, coarsely chopped
¾ cup sugar
1 cup fresh cilantro, chopped fine (I used the small bunch, which was enough)
2 fresh jalapeño peppers, veins and seeds removed and finely chopped
1 bunch green onions, finely chopped
1 tbl. fresh lime juice (substitute with fresh lemon juice if necessary)
1 tbl. olive oil
Tortilla chips or corn chips, for dipping
1. Chop cranberries in food processor with on-and-off motion until they are just coarsely chopped, not puréed or mushy. Place in bowl and add sugar, cilantro, jalapeños, green onions, lime juice and olive oil. This can marinate overnight if you like. Pour off some of the liquid before serving.
2. Serve with tortilla chips or corn chips.
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