Combine green onions, jalapeno, vinegar and cranberry sauce in a medium sized
ogether sugar, apple juice, cilantro, Jalapeno pepper and lime zest; mix
astry blender.
Add the salsa, beating 3 minutes with an
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
Combine tomatoes, cranberry sauce, green onion, jalapeno pepper, lime juice, sugar, salt and pepper in medium-size bowl. Transfer half of the mixture to the container of a food processor. Pulse with on-off motion until mixture reaches the consistency of a thick sauce.
Add sauce in blender back to mixture in bowl. Stir to combine.
Refrigerate, covered, until ready to serve.
To prepare the salsa: Pulse the cranberries in a
se green tomatoes in this recipe or tomatillos.
Important: The
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
Watch video at: MomsHeart.net Place jalapeno and tomatoes in blender and run just until jalapeno is ground up. Transfer to a bowl.
Finely chop onion and cilantro. Add to bowl of tomatoes with salt, cumin and lime juice, if desired.
Stir together, taste for salt and cumin. Serve at room temperature or cold. Salsa will keep in fridge for a couple of days.
efrigerate for 2 hours.
Salsa: In a bowl, mix berries
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
b>salsa in colander.
Seed and finely chop 1/2 the jalapeno
Cook and gently stir cranberries, sugar, and water in a large skillet over medium heat until the mixture begins to bubble. Reduce heat to low and cook until cranberries begin to soften and break down, about 5 minutes. Remove from heat and cool to room temperature.
Combine pineapple, mango, cilantro, mandarin oranges, onion, and jalapeno together in a bowl; drizzle with orange juice. Stir cooled cranberries and pineapple mixture together. Refrigerate until chilled, at least 1 hour.
Mix cranberries, apple, orange, sugar, shallot, jalapeno pepper, green onion, lime juice, and vinegar together in a bowl. Cover bowl with plastic wrap and refrigerate for flavors to blend, 4 to 24 hours.
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
n the onion, lime juice, jalapeno pepper, garlic, and water. Serve
Chop cranberries coarsely (can do this in food processor if desired), and place in a mixing bowl.
Add all other ingredients and stir to combine.
Check salsa for seasoning (salt) and spice (chiles).
Cover, and refrigerate several hours to develop flavors fully.
Combine well the cranberries, pineapple, sugar, pepper, cilantro, onions, jalapeno, and salt.
Cover and chill 2 hours.
Serve as a condiment with meat or as a dip for chips.
Combine all ingredients in a medium bowl.
Let stand 30 minutes at room temperature to allow flavors to mix.
Serve at room temperature.
Cover and refrigerate any remaining salsa.
Place onion and jalapeno in a food processor, process until chopped.
Add all remaining ingredients, pulse 8-10 times or until cranberries are coarsely chopped, stopping to stir once or twice.
Store in airtight container overnight to allow flavors to blend.