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Title:
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Cranberry Salsa |
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Date:
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11/29/2009 06:43:19 |
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Posted by:
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patalena |
Cranberry Salsa 1 pkg. (12 oz.) fresh cranberries, picked over and stems removed
1 large rib celery, finely diced
1 small white onion, finely diced
1 jalapeno chile, seeded, deribbed, and minced
1/4 cup chopped fresh cilantro
1/2 t. kosher or sea salt
3/4 C sugar
3 T. fresh lime juice
In a food processor fitted with the metal blade, process the cranberries until coarsely and evenly chopped. Transfer to medium bowl. Add the celery, onion, chile, cilantro, salt, sugar and lime juice. Stir well to combine. Transfer to a serving bowl, cover and refrigerate until ready to serve. The salsa is best if made at least 3 hours or up to 1 day in advance to allow the flavors to meld. Store in a tightly-covered container in the refrigerator. Makes about 3 cups.
Note: I process all the veggies in the food processor, transferred to a bowl and added the salt, sugar, and lime juice.
I didn’t chop and mince anything before putting it in the food processer.
This is so good, and good for you. I haven’t had anyone try it that didn’t love it. Pat
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My Comments:
I got this recipe from the local newspaper about a month ago, I've probably made 8 batches since then. For those that don't like cilantro, I experimented and substituted 1/4 fresh pineapple for the cilantro. It is still good! I haven't seen one person that tasted it not fall in love with it.
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