Cranberry-Habanero Salsa Recipe: 
Sunday, November 22, 2009, 03:07 PM
Posted by Administrator
This is from the November 2000 issue of Cooking Light magazine. It's really good so make a lot! I always taste and add more of my favorite ingredients as I go along (like cilantro!)

1 1/2 cups fresh or frozen cranberries
3 tablespoons thinly sliced green onions
2 tablespoons fresh orange juice
2 tablespoons honey
1 tablespoon water
1 tablespoon finely chopped green bell pepper
1 tablespoon chopped fresh cilantro
1 teaspoon sugar
1/8 teaspoon sea salt
1/2 habanero pepper or 1 serrano chile, seeded and minced
Dash of black pepper

To prepare salsa, place cranberries in a food processor, pulse 3 or 4 times until chopped. Combine cranberries, onions, and the remaining ingredients is a small bowl. Cover and refrigerate. Yield: 1 cup (serving size 1/4 cup)

Calories 60 (2% from fat) FAT 0.1g; PROTEIN 0.4g; CARB 15.8g; FIBER 0.7g; CHOL 0mg; IRON 0.3mg; SODIUM 76mg; CALC 9mg.

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