Cranberry Jalapeno Salsa Food

TASTY JALAPENO CRANBERRY SALSA

Steps:

• Place the chopped cranberries and lime zest in a small saucepan. Add the sugar and a few tablespoons of water.
• Heat on medium until the mixture comes to a slight boil then remove from heat.
• Allow the cranberries to cool slightly then add the onions, jalapenos, salt, and lime juice.
• Once the salsa reaches room temperature, add the chopped cilantro
• Taste and adjust the seasoning according to your preference.

SPICY CRANBERRY SALSA

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice and 1 teaspoon each honey and salt. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro.

CRANBERRY-JALAPENO SALSA

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.

CRANBERRY SALSA

Steps:

• Combine lime juice (about 2 tablespoons) and sugar in a small bowl.
• Add cranberries, green onions, cilantro and jalapeno to a food processor. Pulse a couple of times to break up the cranberries.
• Add sugar mixture and pulse a few more times. Stir in salt to taste and refrigerate at least 1 hour before serving.

CRANBERRY SALSA

Steps:

• Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.
• Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
• Warm the tortillas in the microwave for 10 seconds so they are pliable.
• Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
• Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.

CRANBERRY SALSA

Steps:

• 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.

CRANBERRY SALSA

Steps:

• In a mini food processor, pulse cranberries 2-3 times. Scrape sides and add pineapple, pulsing 2-4 times more until desired consistency is reached.
• Scoop cranberry mixture into a bowl and add all other ingredients, stirring to combine.
• Serve immediately or refrigerate, covered, for up to 3 days.

ZIPPY CRANBERRY SALSA

Steps:

• Combine well the cranberries, pineapple, sugar, pepper, cilantro, onions, jalapeno, and salt.
• Cover and chill 2 hours.
• Serve as a condiment with meat or as a dip for chips.