Apple Cranberry Salsa
Salsa, the Mexican word for "sauce" can be either fresh or cooked. Fruit based salsas are a refreshing change to the popular tomato based salsas, and are excellent when served with grilled chicken, pork or seafood.
Makes about 5 cups
- 2/3 cup dried cranberries
- 1/2 cup cilantro leaves, washed and dried (moderately packed, may use half cilantro and half parsley)
- 1 small (4 ounce) red onion, peeled, cut into 1 - inch pieces
- 2 - 3 jalapeño peppers, cored and seeded, cut in 1 - inch pieces
- 1 lime, peeled (remove all white pith), halved
- 1-1/2 pounds slightly tart apples, washed, cored, cut into 1-inch pieces
- 2 - 3 tablespoons rice or fruit flavored vinegar
- 1 - 2 teaspoons honey
- 1 teaspoon kosher salt
- In a Cuisinart® Food Processor * fitted with the metal blade, pulse to chop the dried cranberries, 15 - 20 times; transfer to a large bowl and reserve.
- Pulse to chop the cilantro, 10 times; add to the bowl of chopped cranberries.
- Pulse to chop the onion, 10 - 15 times.
- Add jalapeño peppers to the work bowl, pulse to chop, 5 - 10 times; remove and add to the reserved cranberries and cilantro. With the machine running, drop the lime halves through the feed tube and process until completely juiced, about 10 seconds.
- With the machine running, add the 2 tablespoons of rice vinegar and 1 teaspoon of honey, process to combine, 10 seconds.
- Add the apple pieces to the work bowl, pulse to chop, 15 - 20 times.
- Add the chopped apple mixture to the large bowl along with the drained onions and salt.
- Toss gently to combine.
- Add more vinegar and honey as needed.
- Cover and refrigerate for 30 minutes to allow flavours to develop.
Nutritional analysis per 1/2 cup serving:
Calories 74 (1% from fat) • carb 19g • pro 1g • fat 0g • sat fat 0g • chol 0mg • sod 138g • calc 6mg • fiber 3g
* If you have a smaller capacity food processor, cut the recipe in half or process apples in 2 batches.