Fruity Tomato Cranberry Salsa Recipes

FRUITY TOMATO-CRANBERRY SALSA

Steps:

• Put the cranberries and onion in a food processor fitted with the metal blade. Chop with the on-off pulses. Add the tomatoes and puree. Or leave a little chunky , if you like it like that.
• Transfer to a glass or ceramic bowl. Stir in remaining ingredient in order given. Adjusting taste, if needed. Chill at least one hour before serving to allow flavors to blend.

CRANBERRY SAUCE SALSA

Steps:

• In a medium bowl, combine cranberry sauce, tomatoes, onion, cilantro, jalapeno, garlic, lime zest and juice, chili powder, cumin and cayenne and stir to combine. Season with salt and pepper to taste.
• Allow to rest for at least 30 minutes so the flavors can meld. Serve with enchilada pie or with a bowl of tortilla chips.

SPICY CRANBERRY SALSA

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice and 1 teaspoon each honey and salt. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro.

CRANBERRY SALSA

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.

TOMATO-CRANBERRY SALSA

Steps:

• Place cranberries and onion in a food processor. Pulse until coarsely chopped. Add tomato and jalapeno. Pulse 2 to 3 times in short bursts just to combine.
• Scrape mixture into a 2 1/2-quart souffle dish. Cover with a lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 5 minutes. Prick plastic, if using, to release steam.
• Remove from oven and uncover. Stir in lemon juice, salt and cumin. Let stand until cool.

SWEET AND TART CRANBERRY SALSA

Steps:

• Gather the ingredients.
• Chop the onion and place it in a strainer. Rinse it for a few seconds under running water. Shake off water and set aside. This rinsing of the onion is done in order to soften its flavor without sacrificing texture in the finished product; omit this step if you prefer a strongly onion-flavored salsa.
• Cut the roots off the cilantro. Chop the cilantro, leaves, and stems together.
• Cut the stems off the chile peppers. Open them up and remove the seeds and veins if you prefer a milder salsa; leave them if you would like it very spicy. Dice the chile flesh.
• Place all the chopped ingredients into a blender or food processor. Add the cranberries, sugar, lime juice, olive oil, and salt. Pulse (turning the device on and off rapidly) a few times, until all the ingredients are very finely chopped. Stop before liquefying completely. Move the ingredients around with a spoon between pulses in order to get a homogenous blend. Work slowly and patiently to achieve a good salsa texture and to avoid ending up with a spiritless puree.
• Pour your salsa into a glass jar or ceramic serving dish. This can be served immediately, but I always find it tastier after having sat for a few hours or overnight to allow the flavors to meld. Store your delicious cranberry salsa in the fridge. Take it out and let it sit at room temperature for half an hour or so before serving.
• Enjoy.

CRANBERRY SALSA

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

Steps:

• In a saucepan, bring cranberries and water to a boil for 2 minutes. Drain. Stir in sugar until dissolved. Add cilantro, peppers, onion, orange peel, salt and pepper. Mix well. Cool and refrigerate.

CRANBERRY ORANGE SALSA

Steps:

• In a bowl, combine cranberries and honey. Stir in the oranges, onion, apricots, cilantro, jalapenos and lime juice. Cover and refrigerate for at least 2 hours. Serve over turkey.

STRAWBERRY TOMATO SALSA

Steps:

• In a large bowl, combine tomatoes, strawberries, green onions and cilantro. In a small bowl, whisk oil, vinegar and salt; gently stir into tomato mixture. Refrigerate until serving.

FRUIT & TOMATO SALSA

Steps:

• Peel, pit, and chop peaches, and mix with lime juice.
• Peel, core, and chop apples. Add to peaches.
• Peel and chop fresh tomatoes to measure 4 cups (or use canned diced).
• Seed and dice bell peppers.
• Seed & dice jalapenos.
• Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar,honey, chipotle powder, and crushed red pepper. ( Do not add canned vegetables and fruit yet).
• Bring mixture to boil over medium heat. Cook for 25 minutes, stirring frequently. Lower heat if necessary to avoid sticking.
• Drain and add pineapple and any canned vegetables. Cook for 5 more minutes. Add tomato paste (optional). Continue frequent stirring. Reduce heat to simmer.
• Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
• Place jars in canning pot. Add water to cover jars by 2 inches.
• Bring canner to boil, and process for 20 minutes.
• Remove jars from canner, and place on towel in a cool spot.
• In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
• Allow to sit without moving for about 2 days.
• Label and store jars in a cool, dark place.

TOMATO SALSA WITH FRUIT

Steps:

• Soak the chopped onion in the lime juice for 20 minutes while you prepare the other ingredients.
• Combine the tomatoes, chili, cilantro and fruit. When the onion is ready, stir it in, along with some salt. Add more lime juice if necessary, and serve with duck, chicken, grilled halibut or other fish.

FRESH TOMATO SALSA

Steps:

• In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.