Tex Mex Cranberry Salsa Ii Recipes

TEX-MEX SALSA

Steps:

• In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
• Pulse until thoroughly chopped.
• Add canned tomatoes and salt.
• Pulse until throughly combined.
• Store in refrigerator until ready to use.

TEX MEX CRANBERRY SALSA

Steps:

• Combine all ingredients in a medium mixing bowl.
• May be stored in the refrigerator for up to 1 week.

BASIC TEX-MEX SALSA

Steps:

• Put the tomatoes into a large bowl.
• Chop the onion and cilantro and add to tomatoes.
• Start with 2 jalapenos, cut in half and take out and discard the seeds (this is where a lot of the heat is located). Slice into thin strips and then chop the jalapenos very tiny. Be care NOT to touch your face or eyes and to wash your hands immediately upon finishing.
• Add the jalapenos to the mixture and combine.
• Add oil and vinegar and stir. The colors should be beautifully blended and green should pop deliciously out of the red!
• If desired add a little salt and pepper to taste.
• Taste to see if you would like more jalapenos. Add these if desired.
• Chill about 1 hour and serve cold with tortilla or corn chips.
• Weight Watcher points = 0.

TEX MEX CRANBERRY SALSA II

Steps:

• Combine water and sugar in medium saucepan.
• Bring to a boil over med heat.
• Add cranberries; return to boil.
• Gently boil cranberries for 10 minutes without stirring.
• Pour into medium glass mixing bowl.
• Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa.
• Cool at room temperature and refrigerate.