79.6 F
Phoenix
Tuesday, November 5, 2024
Previous article
Next article

Cranberry, Ginger + Pomegranate Salsa

 

Prep Time: 20 minutes

Cook Time: O

Yield: 11/2 cups

 

Ingredients:

3 cups fresh cranberries, rinsed and drained 

1 cup pomegranate arils

1/4 cup minced green onions

2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded, and

minced

1/2 cup granulated sugar

1/4 cup fresh cilantro leaves, minced

2 tablespoons finely grated fresh ginger

2 tablespoons fresh-squeezed lemon juice

Microgreens for garnish

 

Instructions 

Rinse, drain, and pick over cranberries (discarding all that are soft or bruised).

Place the cranberries in a food processor; pulse until finely chopped but not mushy.

Place chopped cranberries in a bowl, mix with pomegranate, onions, jalapeno peppers,

sugar, cilantro leaves, ginger, and lemon juice.

Cover with plastic wrap and refrigerate overnight so flavors develop (salsa will be

too sharp and tart to begin with).

 

Place in a bowl, garnish with microgreens, and serve with tortilla chips

For more information:Stacey Weber

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Related posts

Culinary-Inspired Jewelry That Looks Good and Does Good

By Beth Weitzman From delicate dumplings to gleaming forks, food jewelry is reshaping how we celebrate...

Trending Green

Supreme Court Will Not Block Two Vital Climate and Clean Air Protections The U.S. Supreme Court...

Beauty on the Menu

BY BETH WEITZMAN Once an actress and now a trailblazing vegan chef and wellness expert, Leslie...

Trés Chic

BY SHELBY TUTTLE PHOTOGRAPHY BY BRETT PRINCE AND JAE STILLS On September 18, eight designers and their...

Share this post

- Advertisement -
- Advertisement -

Latest Posts

- Advertisement -
- Advertisement -