CRANBERRY SALSA
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 19
Steps:
- Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.
- Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
- Warm the tortillas in the microwave for 10 seconds so they are pliable.
- Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
- Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.
CRANBERRY SALSA WITH CILANTRO, LIME, AND JALAPENO
Categories Condiment/Spread Appetizer Quick & Easy
Number Of Ingredients 7
Steps:
- Put the cranberries into a food processor or blender and pulse until they are partly chopped. Add sweetener of your choice and pulse a few times more to combine. Add sliced green onions, chopped cilantro, chopped jalapenos (or Green Tabasco Sauce), olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined. (If you're not sure about using 2 jalapenos, add one and taste the mixture before you add the other, but I'm kind of a lightweight on spicy things and this was just right for me.) Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight. Serve over 8 oz softened low-fat cream cheese for dip.
CRANBERRY SALSA
Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.
Provided by Shan559
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 37.4 g, Fat 0.3 g, Fiber 4.5 g, Protein 1.3 g, Sodium 37.7 mg, Sugar 28.6 g
DRIED CRANBERRY SALSA
This salsa is a tasty accompaniment to chicken, duck, turkey, pork-and it‚s dynamite on salmon. For a change of pace, try it on enchiladas. Or just eat it with tortilla chips. The red and green colors are appropriate for a holiday season buffet.
Provided by MadAir
Categories Sauces
Time 40m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a medium bowl.
- Let stand 30 minutes at room temperature to allow flavors to mix.
- Serve at room temperature.
- Cover and refrigerate any remaining salsa.
CRANBERRY JALAPEñO SALSA WITH SWEET POTATO CHIPS RECIPE BY TASTY
This ain't your standard salsa! Served with a side of homemade sweet potato chips, this quick and easy seasonal salsa is sure to be a holiday staple. To ensure your chips are extra crispy, it's important to slice your sweet potatoes thinly, but please use extra caution. Happy holiday dipping!
Provided by Betsy Carter
Categories Appetizers
Time 3h
Yield 2 servings
Number Of Ingredients 13
Steps:
- Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.
- In a medium bowl, toss the sweet potato slices with the olive oil, salt, pepper, and thyme until well coated. Spread the sweet potatoes on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.
- Make the cranberry salsa: Add the cranberries, sugar, scallions, jalapeño, ginger, lime juice, and salt to the bowl of a food processor and pulse until roughly chopped.
- Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.
- Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.
- Enjoy!
Nutrition Facts : Calories 652 calories, Carbohydrate 102 grams, Fat 27 grams, Fiber 11 grams, Protein 5 grams, Sugar 56 grams
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