Cranberry Salsa
Cranberry Salsan is a Mexican recipe that serves 8. For 47 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 27 calories, 0g of protein, and 0g of fat per serving. This recipe from Boulder Locavore requires chile pepper, cilantro, scallions, and granulated sugar. From preparation to the plate, this recipe takes about 20 minutes. 139 people were impressed by this recipe. It works well as a hor d'oeuvre. With a spoonacular score of 53%, this dish is solid. If you like this recipe, you might also like recipes such as Cranberry Salsa, Cranberry Salsa, and Cranberry Salsa.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
1-2 jalapeno chile pepper, cored, seeded and minced*
4 tablespoon cilantro, finely chopped
12 ounces fresh cranberries
1 medium garlic clove, minced
1/3 to ½ cup granulated sugar (use 1/3 cup, taste when salsa is combined and add more if needed)
Juice of 3 fresh limes (approximately 1/3 cup)
Salt and Pepper to taste
3 scallions, thinly sliced
Equipment:
sauce pan
mixing bowl
Cooking instruction summary:
Combine cranberries and 1 quart of water in a sauce pan over medium-high heat. Bring to a boil and boil for one minute. Cranberries will begin to pop; do not over cook. Drain.In a mixing bowl combine the garlic, jalapeno, cilantro, scallions and cranberries. Mix by hand, squeezing some of the berries to a pulp and leaving the rest whole.Add lime juice, sugar and salt and pepper to taste. Serve with colorful tortilla chips or thin slices of peeled jicama.
Step by step:
1. Combine cranberries and 1 quart of water in a sauce pan over medium-high heat. Bring to a boil and boil for one minute. Cranberries will begin to pop; do not over cook.
2. Drain.In a mixing bowl combine the garlic, jalapeno, cilantro, scallions and cranberries.
3. Mix by hand, squeezing some of the berries to a pulp and leaving the rest whole.
4. Add lime juice, sugar and salt and pepper to taste.
5. Serve with colorful tortilla chips or thin slices of peeled jicama.
Nutrition Information:
covered percent of daily need
