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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This salsa comes from the Border Grill, an upscale restaurant in Santa Monica, that features Modern Mexican cuisine. This salsa recipe was featured in their holiday newsletter. I like to serve it with dippers cut from left over turkey. I'll try it next on a turkey torta (Mexican sandwich). Ingredients:
1 lb fresh cranberries |
1 cup sugar |
2 teaspoons grated orange zest |
3 granny smith apples, diced |
3 oranges |
2 serrano chilies, diced |
1 bunch fresh cilantro, chopped |
1 bunch fresh scallion, chopped |
Directions:
1. Peel, seed and dice the orange sections.
2. Finely chop the cranberries in a food processor or by hand.
3. Combine orange pieces and cranberries in a bowl and mix in the other ingredients.
4. Set aside at room temperature for one hour and then chill until ready to serve.
5. Keeps refrigerated about 3 days.
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