| Recipe Title: Spicy Cranberry Salsa Contributed by: TwinLakesChef
Additional Credits for Recipe
| Recipe By: Sunset/July 1997 |
List of Ingredients
1 teaspoon olive oil
1 onion (6 oz.), chopped
4 cloves garlic, minced
3 fresh serrano chiles, stemmed and chopped
1 cup dried cranberries (about 5 oz.)
2 firm-ripe tomatoes (about 1/2 lb. total), cored, seeded and diced
1/2 cup apple cider
2 tablespoons fresh parsley, chopped
Salt and Pepper |
Preparation
In a 10- to 12-inch nonstick skillet over medium heat, stir oil, onion, garlic and chiles often until onion is lightly browned, about 5 minutes. Add cranberries, tomatoes and cider. Simmer, stirring often, until cranberries are soft when pressed, about 5 minutes. Puree salsa mixture in a blender or food processor. Add parsley and season salsa to taste with salt and pepper. Serve
at room temperature. Makes about 1 3/4 cups. | Number of Servings: 28 Cookbook Category
Salsa
General Cooking/Prep Method
Simmer
Extra Features of Recipe
Difficulty Level-Quick & Easy
Quick Recipe (30 min. or less)
Nutritional Analysis: PER TABLESPOON: 23 calories, 7.8% (1.8 calories) from fat; 0.1 gr protein, 5.3 gr carbohydrates; 0.2 gr fat (0 gr saturated); 0 mg cholesterol; 1.2 mg sodium and 0.5 gr fiber. |
