I got this recipe off of Good Things Utah a few years ago and it has become a BIG hit in my family, especially at Christmas time. It is easy to make and SO yummy!
1 12oz package fresh cranberries
3/4 C Sugar
1 medium green jalapeño with seeds removed (be careful when removing seeds NOT to touch your face or eyes. If you want it more spicy, you can leave one or two of the seeds in.)
1 green onion
1-2 T fresh cilantro to taste or 1 tsp dried cilantro (I always use the fresh cilantro)
1/4 tsp Cumin
Put all ingredients in food processor and mix until a course mixture. Store in refrigerator overnight for flavors to blend.
Makes 3 Cups.
3/4 C Sugar
1 medium green jalapeño with seeds removed (be careful when removing seeds NOT to touch your face or eyes. If you want it more spicy, you can leave one or two of the seeds in.)
1 green onion
1-2 T fresh cilantro to taste or 1 tsp dried cilantro (I always use the fresh cilantro)
1/4 tsp Cumin
Put all ingredients in food processor and mix until a course mixture. Store in refrigerator overnight for flavors to blend.
Makes 3 Cups.
I spread a layer of cream cheese onto a platter and then pour the salsa over the top. You can serve it with tortilla chips or crackers.
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