We love serving this salsa with organic blue corn chips. They look so pretty together.
And it makes a great gift.
NOTE: I always gift it with a bag of organic blue corn chips so it can be used immediately because the salsa has not been preserved. So gift soon after making it (keep refrigerated for up to a week, and can be frozen for a few months). I always attach a nice note card with the gift explaining this.
Cranberry Corn Salsa Recipe:
I found this recipe in Cooking Light Magazine a few years ago, but can't find a direct link to it. It is featured on this website, check it out for a printable version of the recipe.
1/4 cup diced red onion
2 tablespoons minced fresh cilantro, or a little more to taste (can substitute with parsley)
1 16 oz can organic whole-berry cranberry sauce (or same amount of leftover fresh cranberry sauce)
1 15.25 oz can organic whole-kernel corn, drained (I use no salt; for less corn, use the 7 oz can)
1 4.5 oz can chopped mild green chili peppers
Combine all the ingredients then chill in refrigerator at least 30 minutes to build the flavors.
Also tastes great in sandwiches, with meals, and in cottage cheese!
Happy Holidays!
For the fresh version of this Cranberry Corn Salsa, please see this post.
