I made this salsa up while brainstorming ways to use leftover whole cranberry sauce. It's a versatile sweet yet spicy salsa that goes effortlessly from tortilla chips to grilled chicken and beyond. The Mango's give it a hint of sweetness, the cranberries give it color and an updated spin to the flavor, and the jalapenos and onions give it the kick.
Cranberry Mango Salsa
2 mangoes, sliced and diced
8 oz. whole cranberry sauce (1/2 of a 16 oz. can whole cranberry sauce)
1/2 cup sweet yellow onion, diced
1-2 T fresh squeezed lime juice
1 tablespoons cilantro
1 small jalapeno, seeded and chopped fine (or use 2 T canned chilies for less heat)
1 T oil
1 tiny clove minced fresh garlic
salt to taste (about 1/4-1/2 t)
In large bowl, combine and chill before serving with tortilla chips or as a topping for grilled chicken. You can add more or less jalapeno or chilies to suite your own personal taste.