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Cranberry-Red Pepper Salsa

Cranberry-Red Pepper Salsa

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

Recipe by Oxmoor House June 2006

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Recipe Summary

prep:

15 mins

total:

15 mins

Yield:

2 cups

Ingredients

1 ½ cups fresh or frozen cranberries, thawed
½ cup bottled roasted red bell peppers, drained and chopped
3 tablespoons honey
½ teaspoon grated lime zest
2 tablespoons lime juice
1 green onion, chopped
1 jalapeño pepper, seeded and minced
2 tablespoons chopped fresh cilantro

Directions

Step 1

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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Source

Christmas with Southern Living 2006

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