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Cranberry-Jalapeno Salsa

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“For this recipe you can really use as many jalapeños as you like, or substitute a half of a habanero pepper, seeded and finely chopped or use one serrano chile, seeded and finely chopped. This recipe makes about 2 cups but can easily be doubled. This is great with turkey cutlets, chicken or pork. This will intensify in taste the longer refrigerated.”
READY IN:
10mins
YIELD:
2 cups (approx)
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl.
  2. Add in all the remaining ingredients except the salt; mix well to combine.
  3. Season with salt to taste and more sugar if needed.
  4. Cover and refrigerate for a minimum of 3 hours before using.

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