Wednesday, November 17, 2010

cranberry pomegranate salsa

serve as an appetizer...perfect for Thanksgiving

Cranberry Pomegranate Salsa

1 12 oz bag of fresh cranberries
Seeds from one pomegranate
1 bunch of chopped cilantro
1 bunch of green onions, thinly sliced
1 fresh jalepeno, diced
2 limes, juiced
3/4 cup white sugar
1 pinch of salt

Drain cranberries and remove seeds from the pomegranate. Chop cilantro. Dice the onion and jalepeno. Combing in a bowl and juice the lime. Sprinkle with white sugar and salt to taste. Let marinate for 2-4 hours before serving. Serve with chips.

HINT: an easy way to remove pomegranate seeds: fill sink with cold water, cut the pomegranate in half and tear apart with hands while scraping the seeds into the water. The white part floats to the top, leaving the seeds at the bottom.

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