Sunday, December 12, 2010

Cranberry Salsa

This recipe was contributed by Laura Webb, although it was typed up by Sarah, which is why these delightfully embarrassing pictures are included.  Haha!

This salsa is tasty and appropriate for the season!  It is by far better if you let it sit overnight, because it mellows the onion.  If you need it the same day that you make them then use less onion.  


1 bag cranberries
1 granny smith apple
1/2 medium red onion
1/2 large red pepper
1/4 large green pepper
2 TBSP pickled jalapeno
3 TBSP chopped cilantro
1/2 cub sugar
1 tsp lemon juice
1/3 cup apple juice

Chop cranberries, apples, onion, peppers, jalapeno in food processor. Combine in bowl; add rest of ingredients. Best if chilled overnight so flavors can combine.


Laura said...

Oh my gosh. Please take off that last picture. Yamahama . . . it's fright night! :)

Sarah McK said...

It's way too funny to take off! :) But, actually, you do have the power to remove it if you so desire, you know.