This is a family favorite! My daughter-in-law Ashley brings this salsa (actually it’s her sister Jodie’s recipe) to family gatherings and it’s always gone quick. Because cranberries are only available for a short time, did you know you can freeze them? Do not rinse first, simply place the entire package in a freezer bag and use within a few months. To make this salsa, do not thaw the berries, and follow the steps in the recipe.
12 oz. raw cranberries
1 bunch cilantro, leaves removed
6 green onions, sliced
1-3whole jalepeno (depends on heat desired. Remove seeds for less heat)
2 whole limes, juiced
3/4 cup granulated sugar
Pinch of salt
1 can stewed tomatoes, drained
hen chopping jalapenos (or any hot peppers), use disposable gloves. Cut out the seeds and membrane, that is where the heat is. I prefer 1 pepper with seeds and membrane removed for flavor and heat that hits your taste buds, but doesn’t burn. Ashley likes all 3 peppers I think – probably with the seeds too, because she likes it nice and spicy. Rinse the raw cranberries, and shake to drainPull the leaves from the bunch of cilantro
To get the most juice from a lime, have at room temperature and roll under the palm of your hand for a few rolls, then cutPlace all ingredients in a blender or food processor. To juice lime, squeeze with one hand while twisting a fork into the flesh of the lime to extract the juice.Pulse all the ingredients to chop and combineAllow to chill at least 1 hour for flavors to ‘marry’.
Serve with tortilla chips.
Recipe from Jodie Phillips
Copyright Carrie Groneman, A Mother’s Shadow, 2013
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