Number Of Ingredients 12 Steps:
Rinse the cranberries then transfer them to a food processor. Pulse a few times to finely chop them. Do not overprocess. Transfer the chopped cranberries to a large bowl and add the remaining ingredients (jalapeno, shallot, green onion, cilantro, mint, sugar, vinegar, honey, lime juice and zest, and salt and pepper). Mix well. Seal and refrigerate at least 1 hour to let the flavors mingle. It’s even better the next day.
Time 10m Yield 2-1/2 cups. Number Of Ingredients 9 Steps:
Place the cranberries, sugar, chilies, cilantro, onions, lime juice, zest and spices in a food processor; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips.
Time 15m Yield 6 Number Of Ingredients 7 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.
Time 10m Yield 10-12 serving(s) Number Of Ingredients 10 Steps:
Put all the ingredients in a food processor, then cover & pulse just until blended. Transfer to a serving bowl & chill before serving, with either tortilla chips of large corn scoops.
Yield Makes 2 1/2 cups Number Of Ingredients 8 Steps:
Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili. Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix in cilantro into salsa. Season to taste with salt and pepper.
Time 4h20m Yield 6 Number Of Ingredients 9 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.
Time 25m Yield 24 servings. Number Of Ingredients 13 Steps:
Place the first 6 ingredients in a food processor. Finely grate enough zest from lime to measure 2 teaspoons. Cut lime crosswise in half; squeeze juice from lime. Add zest and juice to food processor. Process until coarsely chopped. Transfer to a bowl. Stir in diced tomatoes and green chiles, sugar, salt and cayenne. Refrigerate, covered, at least 4 hours., Arrange cream cheese on a serving platter; top with cranberry salsa. Serve with crackers.
Time 10m Yield 3 cups Number Of Ingredients 8 Steps:
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.
Time 10m Yield About 1 cup Number Of Ingredients 12 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.
Time 12m Yield 2 1/4 cups Number Of Ingredients 7 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.
More about “cranberry chili salsa recipes”
Yield Makes about 3 cups Number Of Ingredients 10 Steps:
Heat oil in skillet over medium heat. Add pepitas; stir until golden, about 1 minute. Transfer to plate; sprinkle with sea salt. Place cranberries in processor. Using on/off turns, process until finely chopped. Transfer to bowl. Add onions, cilantro, and chiles. Stir sugar and lime juice in another bowl until sugar dissolves. DO AHEAD: Cranberry and lime juice mixtures can be made 4 hours ahead. Cover separately; chill. Add cranberry mixture and pepitas to lime juice mixture; stir to combine.
