I wanted to hurry and get this recipe posted in case anyone was looking for a festive and unique appetizer for Thanksgiving Day. My new friend, Sherrill, made this and I couldn't stop eating it. Everyone was raving about it. I love salsa, but really only make it during the summer months. The cranberries make it perfect for fall and winter. You can really taste the fresh lime juice, and the jalapeno gives it the perfect amount of heat. Not too spicy. Sherrill served it with tortilla chips, and it was incredible just like that. But we agreed the possibilities were endless - over chicken or fish, poured over a block of cream cheese with crackers, sprinkled with pecans, even spread on a leftover-Thanksgiving-turkey sandwich.I will definitely be making this a lot over the next few months.
1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths (reserve and chop some for sprinkling on top)
1 jalapeno pepper, seeded and minced
2 limes, juiced
1/2 cup white sugar
1 pinch salt
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. Sprinkle with chopped green onions.
I love making new friends; especially ones that make killer food and share the recipes! Thanks, Sherrill!! :o)
1 comment:
I made this last night and served it with grilled chicken for dinner, it was delicious and super easy to make. Left the jalapeno seeds in for an extra kick. Next up I'm thinking it would be good on a grilled turkey and cheese sandwich.
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