Ingredients for Tex Mex Cranberry Salsa Ii
- 1/2 cup water
- 1/2 cup sugar
- 12 ounces fresh or frozen cranberries
- Canned Jalapeno Peppers
- Dried Cilantro
- Ground Cumin
- Green Onion
- 2 tablespoons lime juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tex Mex Cranberry Salsa Ii? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tex Mex Cranberry Salsa Ii
- Combine 1/2 cup water and 1/2 cup sugar in a medium saucepan.
- Bring to a boil over medium heat, stirring until sugar dissolves.
- Add 12 ounces fresh or frozen cranberries.
- Return to a boil, then reduce heat to a gentle simmer.
- Gently simmer cranberries for 10 minutes, without stirring, until they begin to burst.
- Pour the cooked cranberries into a medium glass mixing bowl. Let cool slightly.
- Gently stir in 1/2 cup chopped red onion, 1 jalapeño pepper, finely minced (remove seeds for less heat), 1/4 cup chopped cilantro, 2 tablespoons lime juice, and 1/4 teaspoon salt.
- Taste and adjust seasoning as needed, adding more lime juice or salt to your preference.
- Place a piece of plastic wrap directly on the salsa to prevent oxidation.
- Cool completely at room temperature, then refrigerate for at least 2 hours to allow flavors to meld. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
119 g
Sugar
872g
Fat
1g
Carbs
84g
