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    You are in: Home / Low-cholesterol / Tex Mex Cranberry Salsa Recipe
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    Tex Mex Cranberry Salsa

    Average Rating:

    3 Total Reviews

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    • 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!

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    • 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!

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    • 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:-)

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    Nutritional Facts for Tex Mex Cranberry Salsa

    Serving Size: 1 (502 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 356.3
    Calories from Fat 6
    Total Fat 0.6 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 70.0 mg
    Total Carbohydrate 90.9 g
    Dietary Fiber 2.9 g
    Sugars 87.2 g
    Protein 1.0 g

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