cranberry salsa (kicked-up for thanksgiving)
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?
prep time
10 Min
cook time
method
---
yield
8 serving(s)
Ingredients
- 12 ounces 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 cup sugar
- 1 pinch salt
- 1 cup italian parsley
- 1 (or 2) teaspoons cayenne
- 1 tablespoon prepared horseradish
- 1 1/2 tablespoons vegetable oil
How To Make cranberry salsa (kicked-up for thanksgiving)
-
Step 1Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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