Cranberry Salsa

I spotted this recipe on Pinterest and really wanted to try it. I made a couple changes and we just love this stuff! It's great with tortilla chips on its own, or our favorite is spread over cream cheese with crackers. YUM.

This recipe is so simple and quick to make, I think I'm going to make it for the neighbors for Christmas. Making 10 batches of this would be WAY quicker than cookies. AND if I eat a whole bunch I wouldn't un-do all of my bootcamp hard work.
Cranberry Salsaadapted from bake-aholic

1 package of fresh cranberries (12 oz)
1/2 c. sugar
1 jalapeno, seeds removed, roughly chopped (I left in some seeds.)
3 green onion, roughly chopped
1/2 c. fresh cilantro, roughly chopped
1/2 tsp cumin

Pulse everything together in the food processer until chopped to your liking. I left in some chunks. Refrigerate 12 hours before serving. This will stay good in the fridge a long time (up to 2 weeks.) Serve with tortilla chips or over cream cheese with crackers.

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