Cranberry Sauce Salsa, Serve with enchilada pie or with a bowl of tortilla chips.
- ½cup whole cranberry sauce (homemade or canned)
- ½cup cherry or grape tomatoes, chopped
- ¼cup onion, finely chopped
- ¼cup chopped fresh cilantro
- 1jalapeño, finely chopped (seeds removed if you don’t like it spicy)
- 1clove garlic, minced
- Zest of 1 lime
- Juice of 1/2 a lime
- ⅛teaspoon chile powder
- ⅛teaspoon cumin
- Dash of cayenne (optional)
- Kosher salt and fresh ground pepper to taste
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (2 servings)
142 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 29 grams sugars; 1 gram protein; 452 milligrams sodium
- In a medium bowl, combine cranberry sauce, tomatoes, onion, cilantro, jalapeno, garlic, lime zest and juice, chili powder, cumin and cayenne and stir to combine. Season with salt and pepper to taste.
- Allow to rest for at least 30 minutes so the flavors can meld. Serve with enchilada pie or with a bowl of tortilla chips.