2 cans whole cranberry sauce
4 green onions
2 jalapenos
6 serrano peppers (these are hot)
1 small white onion
3 tbsp. finely chopped cilantro
1/4 tsp. cumin
juice of 2 limes
2 blocks of cream cheese
Directions:
If you have a food processor chop up the onions and peppers in there. Move this mixture to a large bowl. Add the cranberry sauce and stir it all up. Once everything is combined really well squeeze the two limes over it and stir again. Youll want to refrigerate this for at least an hour before serving. Its much tastier cold.
If you don't have a food processor, be careful chopping the jalapenos. The oils from this pepper sting a lot if they get onto your face or even worse, into your eyes. Just wash your hands often and you should be ok.
Serve with your favorite cream cheese and crackers. I like to spread the cream cheese onto my cracker then top it with salsa. Some people like to dump the salsa over the cream cheese on the plate. Thats up to you.
Serves: a ton!
Preparation time: 20 min
No comments:
Post a Comment