Try this seasonal spin on salsa: Switch out the tomatoes and garlic for cranberries and apples.
Low in calories and gluten free, you can keep it in the fridge for snacking or as a general condiment: mixed into yogurt for breakfast or lunch, as a creamy dip with the yogurt, as a salad dressing with oil and vinegar, or as a side with dinner.
Thanks to Pampered Chef for the recipe.
You can make this recipe ahead of time. Just store it in the refrigerator, covered, for up to two days.
You can use fresh or frozen cranberries (the history of cranberries).
For a less spicy salsa, remove the seeds and veins inside the jalapeño. They are the source of the capsaicin, the chemical compound that provides the heat of the chile.
Different chile varieties have different levels of heat. Check out the different types of chiles.
Check out this interesting kitchen tool, Core & More, from Pampered Chef.
A multitasker, for this recipe it quickly and easily remove the seeds and veins of the jalapeño.
Ingredients For 10 Servings
1. REMOVE the stem from the jalapeño, then cut in half lengthwise. Remove the seeds and veins with a paring or utility knife. Place the jalapeño into a food processor.
2. CUT the apple and scallion into chunks and add to the processor. Process until finely chopped.
3. JUICE the lime and add 1 tablespoon of juice (15 mL) to the processor. Add the cranberries, sugar and cilantro. Process until the cranberries are coarsely chopped, scraping down the sides of the bowl as needed.
4. SERVE the salsa in a small bowl with the dippers on the side.
Calories 20, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 4 g, Protein 0 g
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