Tomato-Cranberry Salsa

Name: Tomato-Cranberry Salsa
Total time: 12 min
Yield: 2 1/4 cups
Ingredients: 8 ounces fresh cranberries (2 cups); 1 small red onion, peeled and coarsely chopped ( 1/2 cup); 3/4 pound ripe tomatoes, cored, seeded and cut in 1/2-inch dice (about 1 3/4 cups), or 3/4 cup canned tomatoes, drained well and coarsely chopped; 1 fresh jalapeno, seeded, deribbed and coarsely chopped, or 1 canned jalapeno, rinsed, drained and coarsely chopped; 2 tablespoons fresh lemon juice; 2 teaspoons Kosher salt; 1/2 teaspoon ground cumin

By Barbara Kafka

Total Time: 12 minutes
Rating: (0)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:2¼ cups

8ounces fresh cranberries (2 cups)
1small red onion, peeled and coarsely chopped ( ½ cup)
¾pound ripe tomatoes, cored, seeded and cut in ½-inch dice (about 1¾ cups), or ¾ cup canned tomatoes, drained well and coarsely chopped
1fresh jalapeno, seeded, deribbed and coarsely chopped, or 1 canned jalapeno, rinsed, drained and coarsely chopped
2tablespoons fresh lemon juice
2teaspoons Kosher salt
½teaspoon ground cumin

Ingredient Substitution Guide

Preparation

Step 1
Place cranberries and onion in a food processor. Pulse until coarsely chopped. Add tomato and jalapeno. Pulse 2 to 3 times in short bursts just to combine.
Step 2
Scrape mixture into a 2½-quart souffle dish. Cover with a lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 5 minutes. Prick plastic, if using, to release steam.
Step 3
Remove from oven and uncover. Stir in lemon juice, salt and cumin. Let stand until cool.