Cranberry Salsa

Total Time:
10 min
Prep:
10 min

Yield:
1 1/2 cups
Level:
Easy

Ingredients
  • 1/2 cup canned whole cranberry sauce
  • 1/4 cup chopped fresh cilantro leaves
  • Zest and juice of 1 lime
  • 1 jalapeno, coarsely chopped
  • 1/2 white onion coarsely chopped, covered and microwaved for 1 minute
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/2 cup Mexican-flavored canned tomatoes, drained and chopped
  • Kosher salt and freshly ground black pepper
  • Serving suggestion: Serve with Turkey Taquitos, recipe follows
  • Turkey Taquitos
  • 2 cups plus 1 tablespoon vegetable oil
  • 1/2 white onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon minced jalapeno
  • 1 1/2 cups shredded cooked turkey
  • 1 1/2 cups shredded jack cheese
  • 1/2 cup Mexican-flavored canned tomatoes, drained and chopped
  • Kosher salt and freshly ground black pepper
  • 18 white or yellow corn tortillas
  • Special equipment: toothpicks
Directions
Watch how to make this recipe.
  • Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.

  • Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.

  • Warm the tortillas in the microwave for 10 seconds so they are pliable.

  • Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.

  • Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes