Cranberry & Pineapple Salsa
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
1 green bell pepper1 jalapeno, de-seeded1/4 white or yellow onion1 bunch cilantro1 bag whole fresh cranberries1 large can crushed pineapple, drained well1/4 tsp salt1/2 c. granulated Splenda
Chop bell pepper, jalapeno, onion, & cilantro very fine. Chop cranberries into small chunks. (this can be done using a manual or electric food processor. Process peppers, onion & cilantro first, then pulse in cranberries to keep from over-chopping)
Put all chopped ingredients into a medium bowl. Add pineapple, salt & Splenda, mix well, & refrigerate 2 hours or more.
Serve with tortilla chips, pita chips, or use as a garnish or marinade with chicken.
Will save in the fridge for several days, if it lasts that long!
Serving Size: makes 10-12 1/4 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user TCLOUDERMILK.
Put all chopped ingredients into a medium bowl. Add pineapple, salt & Splenda, mix well, & refrigerate 2 hours or more.
Serve with tortilla chips, pita chips, or use as a garnish or marinade with chicken.
Will save in the fridge for several days, if it lasts that long!
Serving Size: makes 10-12 1/4 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user TCLOUDERMILK.
Nutritional Info Amount Per Serving
- Calories: 51.9
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 59.5 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.1 g
- Protein: 0.5 g
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