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“This salsa comes from the Border Grill, an upscale restaurant in Santa Monica, that features Modern Mexican cuisine. This salsa recipe was featured in their holiday newsletter. I like to serve it with dippers cut from left over turkey. I'll try it next on a turkey torta (Mexican sandwich).”
READY IN:
15mins
SERVES:
6
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, seed and dice the orange sections.
  2. Finely chop the cranberries in a food processor or by hand.
  3. Combine orange pieces and cranberries in a bowl and mix in the other ingredients.
  4. Set aside at room temperature for one hour and then chill until ready to serve.
  5. Keeps refrigerated about 3 days.

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