Cranberry-Red Pepper Salsa

This pretty salsa can be made up to three days before serving.



2 cups

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes


1 1/2 cups fresh or frozen cranberries, thawed
1/2 cup bottled roasted red bell peppers, drained and chopped
3 tablespoons honey
1/2 teaspoon grated lime zest
2 tablespoons lime juice
1 green onion, chopped
1 jalapeño pepper, seeded and minced
2 tablespoons chopped fresh cilantro


Process cranberries in a food processor until coarsely chopped; transfer to a bowl. Add bell peppers and remaining ingredients, stirring well to combine. Cover and chill until ready to serve. Serve cold or at room temperature.

Christmas with Southern Living 2006,

Oxmoor House

June 2006
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