Cal-Mex Cranberry Salsa

"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)."
 
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Ready In:
15mins
Ingredients:
8
Yields:
3 cups
Serves:
6
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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