Cranberry Salsa (Kicked-up for Thanksgiving)

Al Smith

By
@eltonsmith

This is a perfectly fine salsa for chips or on top of guacamole, but even better with goat cheese on crackers or atop grilled fish, chicken, pork, or turkey.

I am not a fan of cranberries or cilantro but then I saw this on a Today show. I switched out the cilantro with Italian parsley and kicked it up a bit with cayenne and horseradish. It is now my recipe and makes cranberries palatable. You have to have cranberries for Thanksgiving?


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Rating:

Comments:

Serves:

8

Prep:

10 Min

Ingredients

12 oz
bag cranberries, fresh or frozen)
2 small
garlic cloves
1 bunch
green onions, roughly choped
1
jalapeno pepper, minced
2
juice from 2 limes
1/2 c
sugar
1 pinch
salt
1 c
italian parsley
1 (or 2) tsp
cayenne
1 Tbsp
prepared horseradish
1 1/2 Tbsp
vegetable oil

Directions Step-By-Step

1
Place cranberries and garlic in food processor and pulse a few times. Add onions, pepper, lime juice, sugar, salt, cayenne,horseradish,and parsley and pulse.
Add oil and pulse to desired texture.

About this Recipe

Course/Dish: Salsas, Fruit Sauces
Other Tag: Quick & Easy