Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
70
Calories
2g
Protein
0g
Fat
17g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart fresh cranberries
- juice of 1 lemon
- 1 large white onion chopped
- 10 jalapeno peppers
- 5 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
1
Combine cranberries, lemon juice, onion, peppers and garlic and cook until cranberries are tender and falling apart then place in food processor and pulse with short bursts until mixture is coarsely puréed.
2
Season with salt and pepper.
3
Let cool and refrigerate at least four hours before serving.
4
Category:Cathy's Recipes
5
Category:Salsa Recipes
6
Category:Cranberry Recipes
7
Category:Lemon juice Recipes
8
Category:Jalapeno pepper Recipes
Recipe sourced from
fandom