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Cranberry-Red Pepper Salsa

Cranberry-Red Pepper Salsa

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

 

Oxmoor House JUNE 2006

  • Yield: 2 cups
  • Prep time: 15 Minutes

Ingredients

  • 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

Preparation

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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Cranberry-Red Pepper Salsa Recipe

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