Cranberry Salsa
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 61.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1.4 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.2 g
- Protein: 0.2 g
View full nutritional breakdown of Cranberry Salsa calories by ingredient
Introduction
This recipe is adapted from Corinne Cook at The Advocate. After the White Christmas photo-shoot in November, we went back to Corinne’s for coffee and snacks. The first (and only thing) I ate was this Cranberry Salsa. Its perfect amounts of sweet, salty, and spicy made it a must this past holiday season.For more on this cranberry salsa, see here:
http://www.clearlydeliciousfo
odblog.com/2013/cranberry-salsa/ This recipe is adapted from Corinne Cook at The Advocate. After the White Christmas photo-shoot in November, we went back to Corinne’s for coffee and snacks. The first (and only thing) I ate was this Cranberry Salsa. Its perfect amounts of sweet, salty, and spicy made it a must this past holiday season.
For more on this cranberry salsa, see here:
http://www.clearlydeliciousfo
odblog.com/2013/cranberry-salsa/
Number of Servings: 12
Ingredients
-
*1 (12-oz) package of fresh cranberries, washed
*2 jalapeño peppers, washed, seeded, and chopped
*3/4 cup sugar
*1 bunch green onions, washed and chopped
*1 bunch cilantro, washed and chopped
*1 lime, juiced
Directions
1.) Prep all ingredients–wash, chop, and juice–and reserve for food processor.
2.) In a food processor, combine cranberries and pulse to combine.
3.) Add jalapeños, sugar, green onions, cilantro, and lime juice and pulse until evenly mixed. I like a smoother salsa, so I left the machine running a good 1 minute at least, but Corinne’s original recipe calls for a chunkier, less evenly chopped salsa. For this version, run your processor for less than a minute (about 30 seconds with step 2).
4.) Serve with tortilla chips and enjoy!
Serving Size: 12 appetizer servings or 2 1/2 cups total
Number of Servings: 12
Recipe submitted by SparkPeople user HELANAB86.
2.) In a food processor, combine cranberries and pulse to combine.
3.) Add jalapeños, sugar, green onions, cilantro, and lime juice and pulse until evenly mixed. I like a smoother salsa, so I left the machine running a good 1 minute at least, but Corinne’s original recipe calls for a chunkier, less evenly chopped salsa. For this version, run your processor for less than a minute (about 30 seconds with step 2).
4.) Serve with tortilla chips and enjoy!
Serving Size: 12 appetizer servings or 2 1/2 cups total
Number of Servings: 12
Recipe submitted by SparkPeople user HELANAB86.