LESLIE’S FABULOUS CRANBERRY-JALAPEÑO SALSA
This cranberry- jalapeño salsa is wonderful with sweet potato chips. It can also be spooned onto the plate alongside turkey. Lots more fun and yum than jellied cranberry sauce, make it this Thanksgiving and see your guests rave!!
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12 ozfresh cranberries
1red bell pepper, finely chopped
2jalapeños, seeded and finely chopped
1garlic clove, minced
4 Tbspchopped fresh cilantro, plus extra for garnish
·dash of hot sauce
1purple cabbage, for serving
·sweet potato chips
How to Make LESLIE’S FABULOUS CRANBERRY-JALAPEÑO SALSA
- Place cranberries in the bowl of a food processor. Pulse several times until cranberries are evenly and finely chopped.
- In a medium-size bowl, combine chopped cranberries with the other ingredients. Refrigerate for 2 to 3 hours, and up to 2 weeks.
- When ready to serve, garnish with chopped cilantro and serve in purple cabbage.
- ** To create a cabbage bowl, carefully remove the outer, dark leaves. With a knife remove a small amount of the bottom of the cabbage so it will sit evenly. Then cut a circle around the top edge, and hollow out a portion for the salsa.