- 1 teaspoon olive oil
- 1 onion (6 oz.), chopped
- 4 cloves garlic, minced
- 3 fresh serrano chilies, stemmed and chopped
- 1 cup (about 5 oz.) dried cranberries
- 2 firm-ripe tomatoes (about 1/2 lb. total), cored, seeded, and diced
- 1/2 cup apple cider
- 2 tablespoons chopped parsley
- Salt and pepper
- calories 23
- caloriesfromfat 7.8 %
- protein 0.1 g
- fat 0.2 g
- satfat 0.0 g
- carbohydrate 5.3 g
- fiber 0.5 g
- sodium 1.2 mg
- cholesterol 0.0 mg
How to Make It
In a 10- to 12-inch nonstick frying pan over medium heat, stir oil, onion, garlic, and chilies 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.
Purée salsa mixture in a blender or food processor.
Add parsley, and season salsa with salt and pepper to taste. Serve at room temperature.
Nutritional analysis per tablespoon.