Tex Mex Cranberry Salsa Recipes

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TEX MEX CRANBERRY SALSA



Tex Mex Cranberry Salsa image

Make and share this Tex Mex Cranberry Salsa recipe from Food.com.

Provided by Mirj2338

Categories     Sauces

Time 3m

Yield 2 cups

Number Of Ingredients 6

1 (16 ounce) can whole berry cranberry sauce
1/4 cup canned jalapeno, chopped
1 green onions or 1 scallion, sliced
1 teaspoon dried cilantro
1 teaspoon ground cumin
1 teaspoon lime juice

Steps:

  • Combine all ingredients in a medium mixing bowl.
  • May be stored in the refrigerator for up to 1 week.

TEX MEX CRANBERRY SALSA II



Tex Mex Cranberry Salsa Ii image

Make and share this Tex Mex Cranberry Salsa Ii recipe from Food.com.

Provided by Charlotte J

Categories     Sauces

Time 25m

Yield 1 batch of salsa

Number Of Ingredients 8

1 cup water
1 cup sugar
1 (12 ounce) package cranberries (fresh or frozen)
2 tablespoons canned jalapeno peppers, chopped
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
1 green onion (white and green parts sliced)
1 teaspoon lime juice

Steps:

  • Combine water and sugar in medium saucepan.
  • Bring to a boil over med heat.
  • Add cranberries; return to boil.
  • Gently boil cranberries for 10 minutes without stirring.
  • Pour into medium glass mixing bowl.
  • Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa.
  • Cool at room temperature and refrigerate.

SPICY CRANBERRY SALSA



Spicy Cranberry Salsa image

Add some spice to a classic Thanksgiving side dish with this Tex-Mex transformation that calls for chilies, lime and cilantro to liven up the sweetened berries.

Provided by By Angie McGowan

Categories     Condiment

Time 1h

Yield 4

Number Of Ingredients 7

1 bag (12 oz) fresh or frozen cranberries (3 cups)
1/2 cup packed brown sugar
1 cup water
1 can (4 oz) Old El Paso™ chopped green chiles
1 teaspoon grated lime peel
2 tablespoons chopped fresh cilantro
Fresh cilantro sprig, if desired

Steps:

  • In 2-quart saucepan, stir together cranberries, brown sugar, water, green chiles and lime peel. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture has thickened slightly.
  • Remove from heat; stir in chopped cilantro. Cool completely (salsa will continue to thicken as it cools). Store covered in refrigerator. Serve salsa chilled or at room temperature. Garnish with cilantro sprig.

Nutrition Facts : ServingSize 1 Serving

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