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Cranberry Salsa with Lime

Recipe by This has great flavor and is wonderful at Thanksgiving time! Enjoy!


  • 1 package (12 ounces) fresh cranberries, picked over and stemmed,
  • 2 large ribs celery, finely diced
  • 1 small white onion (about 4 ounces) finely diced
  • 1 jalapeno chile, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon DAH Bolivian Rose Sea Salt
  • 3/4 cup sugar
  • 2 Tablespoons of DAH lime oil
  • 1 Tablespoon of fresh squeezed lime


Chop your cranberries, celery, onion, jalapeno and fresh cilantro in the eco-chopper. You will have to do 3-4 separate chops.Toss chopped items in DAH mixing bowl, add your salt, sugar, oil and fresh squeezed lime. Stir well to combine. Cover and refrigerate until ready to serve. The salsa is best if made several hours and up to 1 day in advance to allow the flavors to meld. Makes about 3 cups.Served with Tortilla chips

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User Reviews:-

Great but need to adjust the recipe

4 5 1
This is a great recipe after you cut back on the onions a bit. The first time I made it I used my whole onion (it was medium size) and the onions were over powering. The 2nd time I used about a quarter of an onion and it was a lot better. My family loved it! I would recommend only using 1/4-1/3 cup of diced onion. Once you do that then this is a GREAT side dish for dipping or to garnish over turkey.
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