Cranberry Salsa Sauce

Cranberry Salsa Sauce – A Complete Recipe. Share with friends: Time: 10 minutes The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Cranberries Salsa

• 1/2 tbsp. Cranberry Sauce with Whole Berries
• 1/4 Art. chopped fresh cilantro leaves
• Zest and lime juice 1
• 1 chopped jalapeno
• 1/2 onion, coarsely chopped and microwaved for 1 minute
• 1/4 Art. chopped red bell pepper
• 1/4 Art. chopped green bell pepper
• 1/2 tbsp. canned tomatoes with mexican condiments, drain and cut
• Coarse salt and ground black pepper
• Recommendation: Serve salsa with turkey takito, recipe see below

Turkey Takito (tortilla rolls with filling)

• 2 tbsp. plus 1 tbsp. l vegetable oil
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp. l chopped jalapeno peppers
• 1.5 tbsp. chopped cooked turkey meat
• 1.5 tbsp. shredded cheese
• 1/2 tbsp. canned tomatoes with mexican condiments, drain and cut
• Coarse salt and ground black pepper
• 18 wheat or corn tortillas
• Special equipment: toothpicks

Recipes with similar ingredients: tortilla, tomatoes, pepper jalapeno, lime juice, cranberry sauce, sweet pepper, turkey, cilantro

Recipe preparation:

1. Put cranberry sauce, cilantro, zest, juice in a food processor lime, jalapenos, onions, red and green peppers, tomatoes, salt and pepper to taste and grind until all the ingredients don’t mix but still some pieces will stay intact.
2. Serve with turkey takito.
   

   Takito with turkey meat

   In a pan with 1 tbsp. l vegetable oil, fry onions, garlic and jalapenos. Remove from heat and transfer to a large bowl. In a bowl add chopped turkey, cheese, tomatoes and season with salt and pepper to taste. Mix the ingredients thoroughly.

3. Preheat the cakes in the microwave for 10 seconds, to make them soft and supple. Fill the cakes of the dining room spoon filling and roll into a tight tube, securing with a toothpick. Keep takitas covered with a damp towel before cooking, otherwise the corn tortillas will dry and crack.
4. In a wide frying pan, heat 2 tbsp. oil up to 180 ° C. Lay out takitas in hot oil in batches and fry until crisp, rotating them in a pan to cook on all sides, about 3 minutes. Transfer takita on paper towels and salt. Take out toothpicks before serving. Output: 1.5 tbsp.