Cranberry Jalapeño Salsa With Sweet Potato Chips Recipe By Tasty

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LESLIE'S FABULOUS CRANBERRY-JALAPEÑO SALSA



LESLIE'S FABULOUS CRANBERRY-JALAPEÑO SALSA image

My friend Leslie Byars Register shared this recipe on her blog, Dear Party Diary. I made it for Thanksgiving with family: SO delicious! It was a fresh, healthy way to enjoy cranberries, and the vibrant cranberry salsa served in a purple cabbage bowl was perfectly lovely on the holiday table. This cranberry- jalapeño salsa is...

Provided by Jamie Tarence

Categories     Fruit Sides

Time 15m

Number Of Ingredients 11

12 oz fresh cranberries
1 red bell pepper, finely chopped
2 jalapeños, seeded and finely chopped
1 garlic clove, minced
4 Tbsp chopped fresh cilantro, plus extra for garnish
3 limes, juiced
1/2 c sugar
2 Tbsp honey
dash of hot sauce
1 purple cabbage, for serving
sweet potato chips

Steps:

  • 1. Place cranberries in the bowl of a food processor. Pulse several times until cranberries are evenly and finely chopped.
  • 2. In a medium-size bowl, combine chopped cranberries with the other ingredients. Refrigerate for 2 to 3 hours, and up to 2 weeks.
  • 3. When ready to serve, garnish with chopped cilantro and serve in purple cabbage.
  • 4. ** To create a cabbage bowl, carefully remove the outer, dark leaves. With a knife remove a small amount of the bottom of the cabbage so it will sit evenly. Then cut a circle around the top edge, and hollow out a portion for the salsa.

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