Tex Mex Cranberry Salsa Recipes

TEX MEX CRANBERRY SALSA

Steps:

• Combine all ingredients in a medium mixing bowl.
• May be stored in the refrigerator for up to 1 week.

SPICY CRANBERRY SALSA

Steps:

• In 2-quart saucepan, stir together cranberries, brown sugar, water, green chiles and lime peel. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture has thickened slightly.
• Remove from heat; stir in chopped cilantro. Cool completely (salsa will continue to thicken as it cools). Store covered in refrigerator. Serve salsa chilled or at room temperature. Garnish with cilantro sprig.

TEX-MEX CRANBERRY TEQUILA SALSA

Steps:

• Combine all ingredients in large mixing bowl.
• Serve at room temperature with nacho chips. Also can be served as a sauce with fajitas or poultry.

TEX MEX CRANBERRY SALSA II

Steps:

• Combine water and sugar in medium saucepan.
• Bring to a boil over med heat.
• Add cranberries; return to boil.
• Gently boil cranberries for 10 minutes without stirring.
• Pour into medium glass mixing bowl.
• Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa.
• Cool at room temperature and refrigerate.