Cooking with Kyle: Fresh cranberry salsa

Cooking with Kyle
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

OKLAHOMA CITY (KFOR) – This salsa is a quick recipe but is better made at least 8 hours before serving and will last a week under refrigeration. It is fantastic as salsa with chips, spectacular paired with cream cheese and may also be used as a condiment for pork, fowl or fish.

3.5 Cups

1 – 12oz bag fresh cranberries
8 small green onions (roughly a bunch) cut into 2” pieces, using 1/2 of the green tops
1/2  bunch Cilantro (May use more if desired)
1/2 C sugar
2 small or 1.5 medium jalapeños, seeded
3 T fresh lime juice
1/4 – 1/2 t salt

Place ingredients in a food processor. Pulse until chopped to medium coarseness and combined thoroughly. Adjust to taste: this recipe makes a mild to medium salsa in both sweetness and heat. Refrigerate in a sealed container until ready to use. I prefer it left out for an hour or so before serving.


Follow @KFOR on Twitter