Tex Mex Cranberry Salsa Recipes

SPICY CRANBERRY SALSA

Steps:

• In 2-quart saucepan, stir together cranberries, brown sugar, water, green chiles and lime peel. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture has thickened slightly.
• Remove from heat; stir in chopped cilantro. Cool completely (salsa will continue to thicken as it cools). Store covered in refrigerator. Serve salsa chilled or at room temperature. Garnish with cilantro sprig.

TEX MEX CRANBERRY SALSA

Steps:

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

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.

TEX-MEX CRANBERRY TEQUILA SALSA

Steps:

• Combine all ingredients in large mixing bowl.
• Serve at room temperature with nacho chips. Also can be served as a sauce with fajitas or poultry.

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.

TEXAS CRANBERRY SALSA

Steps:

• Combine cranberries and apple in a food processor and pulse until coarsely shredded, about 10 short pulses.
• Combine shredded cranberries, orange zest, chile, and sugar in a medium bowl.
• Let sit 15 minutes for the cranberries to macerate.
• Add cilantro, lime juice, and salt to taste.