CRANBERRY JALAPENO SALSA
its festive
and addictive salsa appetizer is great for your Christmas parties given its red
and green colors! Buy extra bags of cranberries while they are still there and
store them in the freezer to prepare this tasty dip for the Super Bowl,
Valentine's Day or any other time of the year!
Ingredients
For the
Salsa:
- 1 1/4 cup sugar
- 1/4 cup green onion chopped
- 1/4 teaspoon cumin
- 2 tablespoon lemon juice
- 4 jalapeño peppers diced, seeds removed
- 1/4 cup cilantro chopped
- 1 12oz. package fresh cranberries
- dash salt
For Serving:
- 2 boxes Wheat Thin Crackers
- 2 8oz. packages cream cheese only open one at a time when needed
Instructions
First, Blend
or chop all cranberries in a blender or food processor. In a bowl, add the
sugar to the mixed cranberries, mix well and refrigerate.
Then, Cut
all the jalapeño peppers into cubes, taking care to remove the seeds and the
inner membrane before starting. Also chop the green onions and coriander into
small pieces.
Add all
salsa ingredients to a bowl (except cream cheese and thin wheat crackers). Mix
everything, cover and store in the refrigerator for at least 4 hours or
overnight. This gives the sugar a little time to soak in the cranberries to
break their acidity and allows all the flavors to melt.
When
serving, serve on a plate over a packet of softened and spread cream cheese.
This is best served with thin wheat crackers.
Happy
Cooking Time.
