Ingredients for Dried Cranberry Salsa
- Diced Tomatoes (not found in recipe)
- Jicama (not found in recipe)
- Red Bell Peppers (not found in recipe)
- 1/2 cup finely chopped red onion
- 1 jalapeño pepper, seeded and minced
- 1/4 cup dried cranberries
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 (15-ounce) can whole berry cranberry sauce
- 1/2 cup chopped pecans or walnuts (optional)
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How to Make Dried Cranberry Salsa
- Finely chop 1/2 cup red onion.
- Combine 1 (15-ounce) can of whole berry cranberry sauce, 1/2 cup chopped cilantro, 1/4 cup dried cranberries, 1 jalapeño pepper, seeded and minced (adjust to your spice preference), and 1/4 cup lime juice in a medium bowl.
- Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Gently fold in 1/2 cup chopped pecans or walnuts (optional).
- Let stand at room temperature for at least 30 minutes to allow flavors to meld.
- Taste and adjust seasonings as needed.
- Serve at room temperature with your favorite chips, meats, or as a topping for enchiladas.
- Store leftover salsa in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
14g
Fat
0g
Carbs
2g
