Cranberry-Red Pepper Salsa
This pretty salsa can be made up to three days before serving.
Yield: 2 cups
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- 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.
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