Southwest Cranberry Salsaethnic, salsa, sauces 1.00 or 2 jalapenos 1.00 thin-skinned orange 1.00 small onion 1.00 cup fresh raw cranberries - or thawed Remove stems from jalapenos. Quarter and seed orange and discard half of the peel; cut remaining peel in chunks. Peel and quarter onion. Combine all ingredients in blender or food processor; chop coarsely. Yield: 1 1/4 to 1 1/2 cups, under 10 calories per tablespoon. From Barbara Gibbons's 11/24/93 "Slim Gourmet" column in "The (Louisville, KY) Courier-Journal." Pg. C7. Typed for you by Cathy Harned. |
