Southwest Cranberry Salsa with Jalepenos
Servings: 4
Calories: 80kcal
No cooking required.
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Equipment
- Blender or Food Processor
Ingredients
- 12 oz cranberries one 12 oz. bag fresh
- ¾ cup Sweetener
- ¾ cup green onion sliced
- ¾ cup cilantro chopped ,or use more sliced green onion
- 2 Jalapenos fresh Jalapenos (alternative: Green Tabasco Sauce), seeds removed and chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice fresh-squeezed
Instructions
- Chop the green onions and cilantro.
- Then WEAR RUBBER GLOVES for chopping the Jalapenos, being careful not to touch your face or eyes or let the juice squirt up.
- Put the cranberries into a food processor or blender and pulse until they are partly chopped.
- Add sweetener of your choice and pulse a few times more to combine.
- Add sliced green onions, chopped cilantro (if using), chopped Jalapenos (or Green Tabasco Sauce), olive oil, and lime juice.
- Pulse until all ingredients are chopped and the mixture is well combined. (If you’re not sure about using 2 Jalapenos, add one and taste the mixture before you add the other).
- Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.
- If you end up with leftovers, this will freeze very well!
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 80kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 6mg | Potassium: 157mg | Fiber: 4g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg
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