Cranberry Pico de Gallo

By • June 27, 2011 • 3 Comments

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Author Notes: A young cook taught me a version of this recipe a while back at a Thanksgiving meal we shared.

This is a superb condiment for sandwiches, carnitas, a hot and sweet dip, and of course, the perennial roast turkey. Depending on your intended use, the ingredients can be lightly pulsed in the food processor, or pureed for a more "dippy" texture.
Bevi

Serves 8

  • 12 ounces Fresh cranberries
  • 1 cup sugar
  • Juice of one lime
  • 1 bunch Cilantro
  • 1 bunch Green onions, cut into 3-inch strips
  • 2 Jalepeno peppers, seeded
  • 1 teaspoon Salt
  1. Put all ingredients into a food processor, and process until coarsely chopped, finely chopped, or pureed according to your preference.
  2. Enjoy!!
Jump to Comments (3)

Tags: hot, travels well

Comments (3) Questions (0)

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Cakes

over 3 years ago Bevi

I wouldn't!

Me

over 3 years ago wssmom

I don't think I am going to wait for Thanksgiving to try this! I

Cakes

over 3 years ago Bevi

Too many hours in the sun.