CRANBERRY SAUCE SALSA
Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner. This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love. Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff). Stir in some lime zest and juice, and a sprinkling of chile powder, cumin and cayenne. Serve with enchilada pie or tortilla chips, and consider stocking canned cranberry sauce in your cabinet all year long.
Provided by Margaux Laskey
Categories easy, snack, dips and spreads, appetizer, side dish
Time 10m
Yield About 1 cup
Number Of Ingredients 12
Steps:
- In a medium bowl, combine cranberry sauce, tomatoes, onion, cilantro, jalapeno, garlic, lime zest and juice, chili powder, cumin and cayenne and stir to combine. Season with salt and pepper to taste.
- Allow to rest for at least 30 minutes so the flavors can meld. Serve with enchilada pie or with a bowl of tortilla chips.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 29 grams
CRANBERRY SALSA (CANNED)
I love salsa and am always experimenting with combinations of veggies and fruits. Fresh salsa is great but it is also nice to be able to can all that fresh goodness from the garden to eat in the dead of winter. Being from Wisconsin, I just had to come up with a recipe using cranberries and this is what I came up with. I use a mixture of hot peppers and seed some but not all of them since I like things hot. I also measure the cranberries, then give them a rough chop in my food processor before adding them. I think I will add some fresh lime juice to my next batch for a little flavor boost.
Provided by BlueDogLady
Categories Sauces
Time 55m
Yield 6 pints
Number Of Ingredients 8
Steps:
- 1. Wash and rinse 6 pint canning jars and keep hot until ready to use. Prepare lids according to manufacturer's instructions.
- 2. Combine all ingredients in a very large kettle or dutch oven. Bring to a boil; then reduce heat slightly and simmer mixture for 25 minutes, stirring occasionally to prevent scorching.
- 3. Ladle hot mixture into clean, hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a damp paper towel; apply two-piece metal canning lids.
- 4. Process 10 minutes in a boiling water canner (or recommended time for your altitude).
Nutrition Facts : Calories 330.2, Fat 0.5, SaturatedFat 0.1, Sodium 1179.1, Carbohydrate 81.7, Fiber 10, Sugar 62.8, Protein 2.5
CRANBERRY SALSA
Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.
Provided by Shan559
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 37.4 g, Fat 0.3 g, Fiber 4.5 g, Protein 1.3 g, Sodium 37.7 mg, Sugar 28.6 g
FRUITY TOMATO-CRANBERRY SALSA
This recipe was given to me in part by a very dear friend in New Mexico many years ago- I'd say about 48 years ago. I have since tweaked it a bit to get the flavor just the way I like it... I hope you like this recipe and use it for the holidays or for those ball games on TV. This is great served with pork chops, baked ham, grilled chicken, and of course the turkey bird-and your favorite tortilla chips-- try it as a sandwich spread too! Just enjoy!
Provided by Pat Duran @kitchenChatter
Categories Fruit Appetizers
Number Of Ingredients 11
Steps:
- Put the cranberries and onion in a food processor fitted with the metal blade. Chop with the on-off pulses. Add the tomatoes and puree. Or leave a little chunky , if you like it like that.
- Transfer to a glass or ceramic bowl. Stir in remaining ingredient in order given. Adjusting taste, if needed. Chill at least one hour before serving to allow flavors to blend.
FAST FRUIT SALSA
We like this refreshing and colorful salsa served with tortilla chips or spooned over grilled chicken. For another fruity option, try stirring in some diced cantaloupe or peaches when they're in season. -Eileen Miller, Woodridge, Illinois
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pineapple, oranges, red onion and cilantro. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY SALSA
Wisconsin grows an abundance of cranberries and celebrates the harvest with many cranberry festivals. I don't remember where I obtained this recipe, but it's easy, different...and good! Try it with pork or leftover turkey.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, bring cranberries and water to a boil for 2 minutes. Drain. Stir in sugar until dissolved. Add cilantro, peppers, onion, orange peel, salt and pepper. Mix well. Cool and refrigerate.
Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
SWEET AND TART CRANBERRY SALSA
Steps:
- Gather the ingredients.
- Chop the onion and place it in a strainer. Rinse it for a few seconds under running water. Shake off water and set aside. This rinsing of the onion is done in order to soften its flavor without sacrificing texture in the finished product; omit this step if you prefer a strongly onion-flavored salsa.
- Cut the roots off the cilantro. Chop the cilantro, leaves, and stems together.
- Cut the stems off the chile peppers. Open them up and remove the seeds and veins if you prefer a milder salsa; leave them if you would like it very spicy. Dice the chile flesh.
- Place all the chopped ingredients into a blender or food processor. Add the cranberries, sugar, lime juice, olive oil, and salt. Pulse (turning the device on and off rapidly) a few times, until all the ingredients are very finely chopped. Stop before liquefying completely. Move the ingredients around with a spoon between pulses in order to get a homogenous blend. Work slowly and patiently to achieve a good salsa texture and to avoid ending up with a spiritless puree.
- Pour your salsa into a glass jar or ceramic serving dish. This can be served immediately, but I always find it tastier after having sat for a few hours or overnight to allow the flavors to meld. Store your delicious cranberry salsa in the fridge. Take it out and let it sit at room temperature for half an hour or so before serving.
- Enjoy.
Nutrition Facts : Calories 24 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Fat 0 g, ServingSize About 4 cups salsa (32 servings), UnsaturatedFat 0 g
TOMATO-CRANBERRY SALSA
Steps:
- Place cranberries and onion in a food processor. Pulse until coarsely chopped. Add tomato and jalapeno. Pulse 2 to 3 times in short bursts just to combine.
- Scrape mixture into a 2 1/2-quart souffle dish. Cover with a lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 5 minutes. Prick plastic, if using, to release steam.
- Remove from oven and uncover. Stir in lemon juice, salt and cumin. Let stand until cool.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 347 milligrams, Sugar 5 grams
FRESH TOMATO SALSA
This is a delicious homemade salsa.
Provided by bluebayou
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 9.7 g, Fat 0.2 g, Fiber 3.7 g, Protein 2.1 g, Sodium 592.1 mg, Sugar 3.4 g
TOMATO SALSA WITH FRUIT
Provided by Mark Bittman
Categories easy, quick, condiments
Time 25m
Yield About 2 cups.
Number Of Ingredients 7
Steps:
- Soak the chopped onion in the lime juice for 20 minutes while you prepare the other ingredients.
- Combine the tomatoes, chili, cilantro and fruit. When the onion is ready, stir it in, along with some salt. Add more lime juice if necessary, and serve with duck, chicken, grilled halibut or other fish.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 279 milligrams, Sugar 6 grams
FRUIT & TOMATO SALSA
This is a spicy, fruity salsa . We use it with chips, of course, but it can be a condiment with meat dishes as well. My family and friends eat it by the jar; we love the sweet and spicy combination! It is mild to medium in heat, but it is easy to adjust for taste. You can "cheat " by adding tomato paste to thicken, if too runny.
Provided by Preschool Chef
Categories Sauces
Time 1h30m
Yield 8 pints
Number Of Ingredients 16
Steps:
- Peel, pit, and chop peaches, and mix with lime juice.
- Peel, core, and chop apples. Add to peaches.
- Peel and chop fresh tomatoes to measure 4 cups (or use canned diced).
- Seed and dice bell peppers.
- Seed & dice jalapenos.
- Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar,honey, chipotle powder, and crushed red pepper. ( Do not add canned vegetables and fruit yet).
- Bring mixture to boil over medium heat. Cook for 25 minutes, stirring frequently. Lower heat if necessary to avoid sticking.
- Drain and add pineapple and any canned vegetables. Cook for 5 more minutes. Add tomato paste (optional). Continue frequent stirring. Reduce heat to simmer.
- Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
- Place jars in canning pot. Add water to cover jars by 2 inches.
- Bring canner to boil, and process for 20 minutes.
- Remove jars from canner, and place on towel in a cool spot.
- In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
- Allow to sit without moving for about 2 days.
- Label and store jars in a cool, dark place.
Nutrition Facts : Calories 222.1, Fat 1.4, SaturatedFat 0.2, Sodium 30.1, Carbohydrate 54, Fiber 8.6, Sugar 42.1, Protein 4.8
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