Cranberry Jalapeno Salsa
Created by Balderest on October 15, 2012
- Servings: 2
- Prep Time: 5m
- Cook Time: 0m
- Recipe #7583
Ingredients
- 1 (12-ounce.) package fresh cranberries
- 1/3 to 1/2 cup sugar
- 2 to 3 chopped green onions
- 1 seeded and chopped jalapeño pepper
- 1 tablespoon grated fresh ginger
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
How to Make
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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.
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Step 2: Cover and chill 2 to 24 hours. Serve with tortilla chips.
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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.
Nutritional Facts
- 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