Cranberry Salsa

Cranberry Salsa

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: ACF Texas Panhandle Chefs de Cuisine, Courtesy of American Lamb Board
The National Culinary Review, May 2014

Ingredients

12 oz. fresh cranberries
½ bunch cilantro, stems removed
1 bunch green onions, green parts only
1 jalapeño, deseeded
½ cup coconut palm sugar
1-2 limes, juiced
½ cup coconut vinegar
Salt, to taste
Extra virgin olive oil, as needed

Instructions

Method: Put cranberries in food processor; pulse until coarsely chopped. Add cilantro, green onions and jalapeño; pulse several times until green vegetables are finely chopped. Add palm sugar, lime juice, vinegar and salt; emulsify with olive oil to desired consistency.

Yield

12 servings

Tags

Appetizer, Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!