Cranberry apple salsa
Makes 8 servings.
1 bag (12 ounces) fresh or frozen cranberries, unsweetened
1/2 medium Fuji apple, peeled, cored and chopped
1/4 cup chopped red onion
2 strips (1-inch by 1/2-inch) lime zest, coarsely chopped
1 small jalapeño pepper, without seeds, chopped
3 tablespoons turbinado/raw sugar
1 tablespoon fresh lime juice
1/3 cup loosely packed cilantro leaves
- In food processor, pulse cranberries just until coarsely chopped. Add apple, onion, lime zest, jalapeño, sugar and lime juice. Pulse (quick pulses) until salsa is still slightly chunky, about 15 to 20 times.
- Add cilantro and pulse until it is chopped but not mushy, about 10 times, stopping to scrape down bowl as needed. Season with a bit of salt, just to lift flavors.
- Let salsa sit 20 minutes for flavors to marry. Serve same day.
Serving size: 1/4 cup. Amount per serving: 36 calories, 0g total fat (0g saturated fat),
9g carbohydrates, 0g protein, 1.5g dietary fiber, 2mg sodium.
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