This recipe was given to me by my husband’s cousin, Carol Phillips, who lives in Illinois. With just one bite this unusual cranberry salsa became my favorite recipe for this holiday season. Serve it with a touch of jalapeno or a lot of jalapeno, either way you’ll have a sweet and zingy appetizer that’s sure to spice up your party! Thank you, Carol, for sharing this recipe!
Cranberry Apple Salsa
12 ounces fresh cranberries, stemmed and washed
1 medium onion, Spanish or purple
1/2 bunch fresh cilantro
1 to 2 tablespoons fresh lime juice
1/2 to 1 teaspoon kosher salt
1 Granny Smith apple, cored and coarsely cubed
1/2 to 1 cup granulated sugar
1 to 2 jalapeno peppers, seeds removed
Dash of your favorite Hot Sauce to taste
Tortilla chips or “Scoops”
Add first 8 ingredients to food processor. Using the pulse setting, lightly process until pieces are uniformly chopped. Do not over process. The end product should be small enough to fit on a chip, yet large enough for the cranberries to be identifiable, similar to regular salsa or larger. Stir in hot sauce.
Serve with tortilla chips. This salsa can also be poured over a block of cream cheese, if desired, and then served with crackers or chips. Yield: 3 cups salsa