Joanne Hettenbach brought it to a K-State football tailgate this fall. It was perfect as a condiment on smoked turkey sandwiches. But it is equally good as a dip for crackers or chips.
Just mixed up a batch as a healthy snack for Barry and I have another bag of cranberries as I'll make a batch for an upcoming party. Ho Ho Ho!
Cranberry Salsa with jalapeño
1/3 to 1/2 cup green bell pepper
1/4 cup fresh cilantro,
finely chopped
1/2 – l jalapeño pepper, seeded and finely chopped
1/3 - 2/3 cup granulated sugar (start with less & add more if needed)
1/3 - 2/3 cup granulated sugar (start with less & add more if needed)
- Chop cranberries in food processor -- they should still have some texture.
- Add remaining ingredients.
- Cover and chill.
- Serve as a condiment with meat or as a dip for chips; good with wheat thins, triscut-style crackers or tortilla chips.
Cranberry Salsa with jalapeño
1/3 to 1/2 cup green bell pepper
1/4 cup fresh cilantro, finely chopped
1/2 – l jalapeño pepper, seeded and finely chopped
1/3 - 2/3 cup granulated sugar (start with less & add more if needed)
1/3 - 2/3 cup granulated sugar (start with less & add more if needed)
- Chop cranberries in food processor -- they should still have some texture.
- Add remaining ingredients.
- Cover and chill.
- Serve as a condiment with meat or as a dip for chips; good with wheat thins, triscut-style crackers or tortilla chips.
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