Exclusive recipe from THE ENGINE 2 COOKBOOK by Rip Esselstyn & Jane Esselstyn
In some people’s minds, cranberries are only for Thanksgiving. Not us. We serve these vitamin C–bearing bombs year-round in the form of this crazy-good salsa. Serve as part of our Exploding Burrito Bar or Full House Potato Bar , or with our Award-Winning Black Beans.
TIP: Blending longer turns the salsa into more of a relish, which can also be delish!
Makes 2 1/2 to 3 cups
1 (12-ounce) package fresh or frozen cranberries
3 to 4 green onions, thinly sliced
2 cups fresh cilantro (measured whole, without stems, not chopped)
1/2 large jalapeño pepper, seeded and chopped
3 tablespoons fresh lime juice
1/2 to 3/4 cup 100% pure maple syrup, to taste
Combine all the ingredients in a food processor and blend only until coarsely chopped. Chill and serve.
For more, check out The Engine 2 Cookbook by Rip Esselstyn & Jane Esselstyn. Published by Grand Central Life & Style. Copyright © 2017 Rip Esselstyn, Jane Esselstyn.