Cranberry-Tomatillo Salsa Recipe

Cranberry-Tomatillo Salsa Recipe
3.4 from 9 ratings
Here’s a Mexican-inspired twist on the traditional cranberry sauce. Try this salsa with some turkey breast and prepare yourself for a taste sensation.Click here to see the Guide to Chiles 101.Click here to see The Ultimate Thanksgiving Countdown: Getting Saucy.
Servings
20
servings
Ingredients
  • 5 frozen cranberries, thawed
  • 1 1/4 fresh-squeezed orange juice
  • 1/4 fresh-squeezed lime juice
  • 3/4 orange zest, shredded on a microplane
  • 3/4 sugar
  • 1 1/4 water
  • 3/4 jicama, cut into eighth-inch dice
  • 1/2 tomatillo-habanero salsa*
  • kosher salt, to taste
Directions
  1. Place the cranberries in the bowl of a food processor, and process until finely chopped. Put chopped cranberries in a large bowl and add the orange juice, lime juice, sugar, and orange zest. Mix well.
  2. Take 2/3 of the mixture and process with the water in a blender until smooth. Return the blended portion of the salsa to the bowl. Mix together well and add the jicama, the tomatillo-habanero salsa and season with salt, to taste.