Cranberry Pico de Gallo

By Bevi
June 27, 2011
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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. It blends up quickly and it perfect for using up any leftover packages of cranberries that didn't get used up for Thanksgiving.
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.

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!!

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