Clementine-Cranberry Salsa

Name: Clementine-Cranberry Salsa
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Cuisine: Mexican
Ingredients: 4 clementines, peeled and sectioned; 118 milliliters fresh cranberries, coarsely chopped; 1 jalapeño pepper, seeded and finely chopped; 1 Tbsp fresh lime juice; 1 Tbsp olive oil; 79 milliliters finely chopped red onion; 0 teaspoons salt; 1 Tbsp sugar

Clementine-Cranberry Salsa

Clementine-Cranberry Salsa might be just the Mexican recipe you are searching for. This hor d'oeuvre has 23 calories, 0g of protein, and 1g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 15. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up olive oil, cranberries, jalapeño pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Cut clementine sections in half.

Ingredients you will need

Clementine

Combine all ingredients; cover and let stand 1 hour.

*Frozen cranberries, thawed, may be substituted.

Ingredients you will need

Cranberries

Try This Twist! Orange-Cranberry Salsa: Substitute 2 navel oranges for clementines. Makes 1 1/2 cups.

Ingredients you will need

Clementine

Cranberries

Orange

Salsa

Ingredients

Servings:

clementines, peeled and sectioned 118milliliters

fresh cranberries, coarsely chopped 1

jalapeño pepper, seeded and finely chopped 1Tbsp

fresh lime juice 1Tbsp

olive oil 79milliliters

finely chopped red onion 0teaspoons

salt 1Tbsp

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.