Fruity flavors and racy hot peppers make this a zingy accompaniment to poultry or pork.
Had to use leftover cranberries from the holidays, so I made a lot of substitutions - didn’t want to make a special trip to store. It turned out fabulous - family loved it! Used 1Tbsp red pepper flakes for jalapeño; used diced 1/2 small red onion for green onions; used cider vinegar for red wine vinegar; reduced sugar to 1/4 cup; added 1Tbsp avocado oil and cilantro as garnish.Turned out fresh, just the right zip, flavorful. Used on grilled chicken breast and tasted gourmet! Family wants it more often!
Read More Had to use leftover cranberries from the holidays, so I made a lot of substitutions - didn’t want to make a special trip to store. It turned out fabulous - family loved it! Used 1Tbsp red pepper flakes for jalapeño; used diced 1/2 small red onion for green onions; used cider vinegar for red wine vinegar; reduced sugar to 1/4 cup; added 1Tbsp avocado oil and cilantro as garnish.Turned out fresh, just the right zip, flavorful. Used on grilled chicken breast and tasted gourmet! Family wants it more often!
I doubled all the ingredients for a party of 8. This salsa was the perfect mixture of spicy and sweet. I recommend making it for a Thanksgiving app.
