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Tex-mex cranberry salsa

Tex-Mex Cranberry Salsa

1 (16 ounce) can whole-berry cranberry sauce
1/4 cup canned jalape?os, chopped
1 green onion or scallion, sliced
1 teaspoon dried cilantro
1 teaspoon ground cumin
1 teaspoon lime juice

Combine all ingredients in a medium mixing bowl. May be stored in the refrigerator for up to 1 week. Makes about 2 cups. Serve with chips or as a condiment for poultry or pork.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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