(shown au naturale & "tweaked")
Looking for something sweet, sour and spicy that you can make in a flash for a party? Then you definitely need to try this crazy-delicious cranberry-jalapeño salsa by allrecipes. I made some for Thanksgiving this year, with a few tweaks (namely mixing it up with a block of Philadelphia cream cheese) and served it up with some sesame water crackers...and voila! A party in your mouth! What's nice about this salsa is that you can use the leftovers for a multitude of other dishes. I gave some to a friend to taste test and she came up with the brillant idea of pairing it with some grilled sausage. Mmmm!
Cranberry-Jalapeno Salsa (adapted from a recipe by allrecipes)
Ingredients
makes roughly 2 cups of salsa
makes roughly 2 cups of salsa
1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeño pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar
1 pinch salt
1 block of Philadephia cream cheese (optional)
Instructions
- Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade.
- Chop to medium consistency.
- Refrigerate if not using immediately. Serve at room temperature.
* TIP: For an alternate serving suggestion, original recipe says to just pour 1 cup of salsa over a block of cream cheese and serve it that way but I found mixing the salsa and the cream cheese up in a food processor made a better tasting product.
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