Sunday, November 23, 2014

Holiday appetizer: Cranberry-Pineapple Salsa

Appetizers - -  not exactly my specialty!  

It's always nice to have a few nibbles ready when guests arrive, but I always struggle as to what to serve.  Here's a great recipe that is healthy and fresh -- quite welcome with the heaviness of appetizers at this time of year.  I served this easy and delicious salsa with Trader Joe's organic corn, quinoa, and chia chips.  YUM -- try this soon!


Cranberry Pineapple Salsa

Makes about 3 1/2 cups or 12 servings

1 (12-ounce) bag fresh cranberries
1/2 medium pineapple, pared, cored and coarsely chopped (about 2 packed cups)
1 green onion (white and green parts), coarsely chopped
2 tablespoons chopped fresh mint or cilantro
1 jalapeño, seeded and minced (may add some seeds if heat is desired)
1 garlic clove, minced
1/4 teaspoon salt

Place cranberries, pineapple, green onion, mint, jalapeño, garlic and salt in food processor fitted with metal chopping blade. Pulse until cranberries are coarsely chopped. 

Transfer to serving dish and cover tightly with plastic wrap. Refrigerate for at least 30 minutes but no longer than 2 hours. Serve chilled.

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