CRANBERRY-JALAPENO SALSA

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Cranberry-Jalapeno Salsa image

For this recipe you can really use as many jalapeños as you like, or substitute a half of a habanero pepper, seeded and finely chopped or use one serrano chile, seeded and finely chopped. This recipe makes about 2 cups but can easily be doubled. This is great with turkey cutlets, chicken or pork. This will intensify in taste the longer refrigerated.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 10m

Yield 2 cups (approx)

Number Of Ingredients 10

3 cups cranberries (fresh or frozen)
1 large green onion, chopped
4 -5 tablespoons fresh orange juice
4 tablespoons honey
2 tablespoons water
1/4 cup finely chopped green bell pepper
2 tablespoons chopped fresh cilantro
3 -4 teaspoons sugar (or to taste)
1 -3 jalapeno pepper, seeded and finely chopped (or to taste)
salt

Steps:

  • Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl.
  • Add in all the remaining ingredients except the salt; mix well to combine.
  • Season with salt to taste and more sugar if needed.
  • Cover and refrigerate for a minimum of 3 hours before using.

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