Fruity Tomato Cranberry Salsa Recipes

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CRANBERRY SALSA



Cranberry Salsa image

Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.

Provided by Shan559

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 7

1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
¾ cup white sugar
1 pinch salt

Steps:

  • 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.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 37.4 g, Fat 0.3 g, Fiber 4.5 g, Protein 1.3 g, Sodium 37.7 mg, Sugar 28.6 g

TOMATO-CRANBERRY SALSA



Tomato-Cranberry Salsa image

Provided by Barbara Kafka

Categories     appetizer

Time 12m

Yield 2 1/4 cups

Number Of Ingredients 7

8 ounces fresh cranberries (2 cups)
1 small red onion, peeled and coarsely chopped ( 1/2 cup)
3/4 pound ripe tomatoes, cored, seeded and cut in 1/2-inch dice (about 1 3/4 cups), or 3/4 cup canned tomatoes, drained well and coarsely chopped
1 fresh jalapeno, seeded, deribbed and coarsely chopped, or 1 canned jalapeno, rinsed, drained and coarsely chopped
2 tablespoons fresh lemon juice
2 teaspoons Kosher salt
1/2 teaspoon ground cumin

Steps:

  • Place cranberries and onion in a food processor. Pulse until coarsely chopped. Add tomato and jalapeno. Pulse 2 to 3 times in short bursts just to combine.
  • Scrape mixture into a 2 1/2-quart souffle dish. Cover with a lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 5 minutes. Prick plastic, if using, to release steam.
  • Remove from oven and uncover. Stir in lemon juice, salt and cumin. Let stand until cool.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 347 milligrams, Sugar 5 grams

CRANBERRY SALSA



Cranberry Salsa image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 19

1/2 cup canned whole cranberry sauce
1/4 cup chopped fresh cilantro leaves
Zest and juice of 1 lime
1 jalapeno, coarsely chopped
1/2 white onion coarsely chopped, covered and microwaved for 1 minute
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup Mexican-flavored canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper
Serving suggestion: Serve with Turkey Taquitos, recipe follows.
2 cups plus 1 tablespoon vegetable oil
1/2 white onion, finely chopped
1 clove garlic, minced
1 tablespoon minced jalapeno
1 1/2 cups shredded cooked turkey
1 1/2 cups shredded jack cheese
1/2 cup Mexican-flavored canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper
18 white or yellow corn tortillas

Steps:

  • Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.
  • Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
  • Warm the tortillas in the microwave for 10 seconds so they are pliable.
  • Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
  • Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.

SWEET AND TART CRANBERRY SALSA



Sweet and Tart Cranberry Salsa image

This versatile Mexican-style salsa is great as an appetizer, a side sauce, or even as a dressing for fruit. Simple, fresh recipe for cranberry salsa.

Provided by Robin Grose

Categories     Appetizer     Side Dish

Time 15m

Yield 32

Number Of Ingredients 8

1 medium onion
1 bunch cilantro
2 jalapeños (fresh, or serrano chiles to taste)
12 ounces / 340 grams cranberries (fresh, approx. 3 cups)
1/2 cup sugar
3 tablespoons lime juice (freshly squeezed)
1 tablespoon olive oil
1/2 teaspoon salt

Steps:

  • Gather the ingredients.
  • Chop the onion and place it in a strainer. Rinse it for a few seconds under running water. Shake off water and set aside. This rinsing of the onion is done in order to soften its flavor without sacrificing texture in the finished product; omit this step if you prefer a strongly onion-flavored salsa.
  • Cut the roots off the cilantro. Chop the cilantro, leaves, and stems together.
  • Cut the stems off the chile peppers. Open them up and remove the seeds and veins if you prefer a milder salsa; leave them if you would like it very spicy. Dice the chile flesh.
  • Place all the chopped ingredients into a blender or food processor. Add the cranberries, sugar, lime juice, olive oil, and salt. Pulse (turning the device on and off rapidly) a few times, until all the ingredients are very finely chopped. Stop before liquefying completely. Move the ingredients around with a spoon between pulses in order to get a homogenous blend. Work slowly and patiently to achieve a good salsa texture and to avoid ending up with a spiritless puree.
  • Pour your salsa into a glass jar or ceramic serving dish. This can be served immediately, but I always find it tastier after having sat for a few hours or overnight to allow the flavors to meld. Store your delicious cranberry salsa in the fridge. Take it out and let it sit at room temperature for half an hour or so before serving.
  • Enjoy.

Nutrition Facts : Calories 24 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Fat 0 g, ServingSize About 4 cups salsa (32 servings), UnsaturatedFat 0 g

CRANBERRY SALSA



Cranberry Salsa image

This festive Cranberry Salsa ingeniously slashes refined sugar - succulent pineapple adds sweetness and salsa-y flair. Delicious, quick and easy (and guilt-free, too)! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free • Paleo •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Appetizers

Time 7m

Number Of Ingredients 8

1 cup cranberries
1/4 cup diced pineapple
1/4 cup finely chopped cilantro
2 1/2 tablespoons finely chopped red onion
2 tablespoons honey
1 tablespoon minced jalapeño (see note about adjusting spiciness)
2 teaspoons fresh lime juice
1/16 teaspoon kosher salt

Steps:

  • In a mini food processor, pulse cranberries 2-3 times. Scrape sides and add pineapple, pulsing 2-4 times more until desired consistency is reached.
  • Scoop cranberry mixture into a bowl and add all other ingredients, stirring to combine.
  • Serve immediately or refrigerate, covered, for up to 3 days.

Nutrition Facts : Calories 27 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 10 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CRANBERRY SALSA



Cranberry Salsa image

Wisconsin grows an abundance of cranberries and celebrates the harvest with many cranberry festivals. I don't remember where I obtained this recipe, but it's easy, different...and good! Try it with pork or leftover turkey.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 9

2 cups fresh or frozen cranberries
2 cups water
1/2 cup sugar
1/4 to 1/2 cup minced fresh cilantro
2 to 4 tablespoons chopped jalapeno peppers
1/4 cup finely chopped onion
2 tablespoons grated orange zest
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a saucepan, bring cranberries and water to a boil for 2 minutes. Drain. Stir in sugar until dissolved. Add cilantro, peppers, onion, orange peel, salt and pepper. Mix well. Cool and refrigerate.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

FRUIT & TOMATO SALSA



Fruit & Tomato Salsa image

This is a spicy, fruity salsa . We use it with chips, of course, but it can be a condiment with meat dishes as well. My family and friends eat it by the jar; we love the sweet and spicy combination! It is mild to medium in heat, but it is easy to adjust for taste. You can "cheat " by adding tomato paste to thicken, if too runny.

Provided by Preschool Chef

Categories     Sauces

Time 1h30m

Yield 8 pints

Number Of Ingredients 16

10 cups fresh peaches, chopped
2 1/2 cups granny smith apples, peeld, cored, and chopped
2 cups unsweetened pineapple tidbits, well drained (May substitute fresh)
6 cups fresh tomatoes (May substitute canned "No salt added" diced tomatoes, drained )
2 1/2 cups sweet onions, chopped (about 1 pound)
1/2 cup jalapeno, diced (canned or fresh)
2 large bell peppers, diced
1 large red bell pepper, diced
2 garlic cloves, chopped
1/2 cup vinegar
1 cup lemon juice
4 tablespoons honey
1 -2 teaspoon crushed red pepper flakes
1 tablespoon dried chipotle powder
1 teaspoon cumin (for added heat)
12 ounces tomato paste (to thicken) (optional)

Steps:

  • Peel, pit, and chop peaches, and mix with lime juice.
  • Peel, core, and chop apples. Add to peaches.
  • Peel and chop fresh tomatoes to measure 4 cups (or use canned diced).
  • Seed and dice bell peppers.
  • Seed & dice jalapenos.
  • Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar,honey, chipotle powder, and crushed red pepper. ( Do not add canned vegetables and fruit yet).
  • Bring mixture to boil over medium heat. Cook for 25 minutes, stirring frequently. Lower heat if necessary to avoid sticking.
  • Drain and add pineapple and any canned vegetables. Cook for 5 more minutes. Add tomato paste (optional). Continue frequent stirring. Reduce heat to simmer.
  • Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
  • Place jars in canning pot. Add water to cover jars by 2 inches.
  • Bring canner to boil, and process for 20 minutes.
  • Remove jars from canner, and place on towel in a cool spot.
  • In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
  • Allow to sit without moving for about 2 days.
  • Label and store jars in a cool, dark place.

Nutrition Facts : Calories 222.1, Fat 1.4, SaturatedFat 0.2, Sodium 30.1, Carbohydrate 54, Fiber 8.6, Sugar 42.1, Protein 4.8

CRANBERRY SALSA RECIPE



Cranberry Salsa Recipe image

Prepare a fruity and festive salsa for your next holiday party using our Cranberry Salsa Recipe. Cream cheese, walnuts and a spicy jalapeño pepper help give this cranberry salsa its flavor and texture. This uniquely sweet salsa only takes 10 minutes to make!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 8

1 navel orange
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (12 oz.) fresh cranberries
1/2 cup sugar
1/4 cup loosely packed fresh cilantro
2 green onions, sliced
1 fresh jalapeño pepper, seeded, chopped
1/4 cup chopped walnuts, divided

Steps:

  • Grate zest from orange. Reserve zested orange for later use. Mix orange zest with cream cheese until blended; spread onto bottom of pie plate.
  • Place cranberries, sugar, cilantro, onions, peppers and half the nuts in food processor container. Squeeze 2 Tbsp. juice from reserved zested orange; add to ingredients in food processor. Use pulsing action to process ingredients just until cranberries are finely chopped and ingredients are well blended.
  • Use slotted spoon to spoon cranberry mixture over cream cheese mixture; sprinkle with remaining nuts. Discard any liquid remaining in food processor container.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

CRANBERRY SALSA WITH CREAM CHEESE



Cranberry Salsa with Cream Cheese image

Here's a busy host's dream! Stir together the zippy, Christmasy red salsa ahead of time, then just spoon it over a block of cream cheese when guests arrive. -Linda Mattfield, Eugene, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups salsa (2 cups cream cheese).

Number Of Ingredients 9

1 package (12 ounces) fresh or frozen cranberries, thawed
1/2 cup sugar
4 green onions, sliced
1/4 cup finely chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons minced fresh gingerroot
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
Assorted crackers

Steps:

  • Place cranberries in a food processor; pulse until finely chopped. Transfer to a small bowl; stir in sugar, green onions, cilantro, jalapeno, ginger and lemon juice. Refrigerate, covered, at least 4 hours or overnight., Place cream cheese on a serving platter; top with cranberry mixture. Serve with crackers.

Nutrition Facts :

SPICY CRANBERRY SALSA



Spicy Cranberry Salsa image

Fruity flavors and racy hot peppers make this a zingy accompaniment to poultry or pork.

Provided by RJStasiak

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 4h20m

Yield 6

Number Of Ingredients 9

2 cups chopped cranberries
1 small apple - peeled, cored, and finely chopped
1 orange - peeled, sectioned, seeded, and finely chopped
⅓ cup white sugar
1 shallot, finely chopped
1 jalapeno pepper, seeded and finely chopped, or more to taste
1 green onion, thinly sliced
1 tablespoon freshly squeezed lime juice
1 tablespoon white wine vinegar

Steps:

  • 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.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 20 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.6 mg, Sugar 14.9 g

CRANBERRY SAUCE SALSA



Cranberry Sauce Salsa image

Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner. This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love. Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff). Stir in some lime zest and juice, and a sprinkling of chile powder, cumin and cayenne. Serve with enchilada pie or tortilla chips, and consider stocking canned cranberry sauce in your cabinet all year long.

Provided by Margaux Laskey

Categories     easy, snack, dips and spreads, appetizer, side dish

Time 10m

Yield About 1 cup

Number Of Ingredients 12

1/2 cup whole cranberry sauce (homemade or canned)
1/2 cup cherry or grape tomatoes, chopped
1/4 cup onion, finely chopped
1/4 cup chopped fresh cilantro
1 jalapeño, finely chopped (seeds removed if you don't like it spicy)
1 clove garlic, minced
Zest of 1 lime
Juice of 1/2 a lime
1/8 teaspoon chile powder
1/8 teaspoon cumin
Dash of cayenne (optional)
Kosher salt and fresh ground pepper to taste

Steps:

  • In a medium bowl, combine cranberry sauce, tomatoes, onion, cilantro, jalapeno, garlic, lime zest and juice, chili powder, cumin and cayenne and stir to combine. Season with salt and pepper to taste.
  • Allow to rest for at least 30 minutes so the flavors can meld. Serve with enchilada pie or with a bowl of tortilla chips.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 29 grams

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From runninginaskirt.com


CRANBERRY PERSIMMON FRUIT SALSA RECIPE - EAT SOMETHING SEXY
2020-10-18 Dish Type salsa. Cooking Style Easy, vegan. Diet and Health Healthy, low calorie, low fat. Seasonal autumn, Christmas, Halloween, Holiday season, Thanksgiving. Ingredient persimmon. Prep Time 15 mins. Cook Time 5 mins. Cooling Time 30 mins. Total Time 20 mins.
From eatsomethingsexy.com


CRANBERRY SALSA | METRO
350 ml, PIKLIZ CONDIMENT ÉPICÉ 500 ml, VOIR VARIÉTÉS EN MAGASIN. Remove from grocery list Add to grocery list. Close. 1/4 cup. (60 mL) chopped onion. 1 …
From metro.ca


CRANBERRY SALSA | CRANBERRIES | BOSTON ORGANICS
1. In the bowl of a food processor pulse the cranberries and jalapenos until uniformly chopped. Stop before it goes to mush. 2. Remove the cranberry mixture to a bowl and add the oil, onions, and brown sugar.
From bostonorganics.grubmarket.com


SPOTLIGHT RECIPES: FRUITY SALSAS | FOOD NETWORK HEALTHY EATS: …
Use fruity salsas as an alternative to the classic tomato-based variety. Fruity salsas taste great as a topping to chicken, pork or fish. Fruity salsas taste great as a topping to chicken, pork or ...
From foodnetwork.com


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