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Added October 02, 2002 | Recipe #41996
Showing 1-3 of 3
By Sue R
on December 30, 2008
This is surprisingly good, especially after the flavors have melded together in the frig overnight. I used 1/4 cup hot green peppers instead of jalapenos and lemon juice instead of lime because those were the ingredients I had on hand. Great salsa addition to quesadillas or to an egg dish!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By French Tart
on July 31, 2007
Excellent! I made this about a week ago, and we ate it when we barbequed over the weekend; I agree, it is better than the sickly sweet stuff.....I did not have any green onions handy, so I used a little chopped shallots. Spicy, tangy and perfect with grilled meats! Thanks Mirj! FT:-)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Spicy Gal
on October 25, 2004
This *is* a good one :-) I got an almost identical recipe some years ago at the Ocean Spray Cranberry Museum in Plymouth, MA. They suggest only 1/4 t. cumin and 2 T. jalapenos for the same amount of cranberry sauce, so play around according to your taste for these. I also added 1 t. lime zest, and 1 t. balsamic vinegar, which gave the salsa a little more tang. Thanks for posting this, Mirj!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (502 g)
Servings Per Recipe: 1