The varied flavors and seasonality of this salsa make it truly unique. So many types of tortilla chips are available these days. For my presentation I included red corn and white corn chips for the holidays.
- 12 ounces fresh cranberries
- 1 medium garlic clove , minced
- 1-2 jalapeno chile pepper , cored, seeded and minced*
- 4 tablespoon cilantro , finely chopped
- 3 scallions , thinly sliced
- Juice of 3 fresh limes (approximately 1/3 cup)
- 1/3 to ½ cup granulated sugar (use 1/3 cup, taste when salsa is combined and add more if needed)
- Salt and Pepper to taste
Combine cranberries and 1 quart of water in a sauce pan over medium-high heat. Bring to a boil and boil for one minute. Cranberries will begin to pop; do not over cook. Drain.
In a mixing bowl combine the garlic, jalapeno, cilantro, scallions and cranberries. Mix by hand, squeezing some of the berries to a pulp and leaving the rest whole.
Add lime juice, sugar and salt and pepper to taste. Serve with colorful tortilla chips or thin slices of peeled jicama.
Calories: 22kcal | Carbohydrates: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 8.7mg | Calcium: 7mg | Iron: 0.2mg