Cranberry Jalapeno Salsa
Recipe: #7583
October 15, 2012
Categories: Cranberry, Appetizers, Christmas, Fat Free, Heart Healthy Kosher, Low Fat, No Eggs, Vegan, Vegetarian, more
"For those who like a kick of heat this one's for you, becaue of all the high compliments I received. I'm making it again this year. This can be frozen but omit the cilantro. Recipe comes from Southern Living"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (349.7 g)
- Calories 1581.5
- Total Fat - 151.9 g
- Saturated Fat - 55.1 g
- Cholesterol - 97 mg
- Sodium - 39.7 mg
- Total Carbohydrate - 47.2 g
- Dietary Fiber - 3.1 g
- Sugars - 38.5 g
- Protein - 6.9 g
- Calcium - 41.3 mg
- Iron - 1.3 mg
- Vitamin C - 29.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro.
Step 2
Cover and chill 2 to 24 hours. Serve with tortilla chips.
Step 3
Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.
Tips
No special items needed.
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