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Cranorange Jalapeno Salsa
appetizers, tex-mex
2 large oranges -- peeled and cut up
1 cup fresh or frozen cranberries
4 oz ortega diced green chiles
1/4 cup sugar
1/4 cup packed parsley or cilantro
1 tablespoon grated lime peel
1 tablespoon ortega diced jalapenos-opt.
In food processor container, using steel blade, process oranges, cranberries, chiles, sugar, parsley or cilantro, lime peel and jalapenos, if desired, until coarsely chopped. Cover; chill at least 30 minutes to blend flavors. Serve as an accompaniment to sliced cooked meats or as a dip with tortilla chips. Source: Houston Chronicle Ortega Ad. MM by Lyn.
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