Cranberry Jalapeño Salsa Boats (Print Version)
Bright cranberry-jalapeño salsa fills crisp endive leaves for an easy, colorful appetizer.
# What You'll Need:
→ Salsa
01 - 1 cup fresh cranberries, finely chopped
02 - 1 medium jalapeño, seeded and finely diced
03 - 1/4 cup red onion, finely diced
04 - 1/4 cup fresh cilantro, chopped
05 - 1 medium lime, juiced
06 - 2 tablespoons granulated sugar
07 - 1/4 teaspoon salt
→ Boats
08 - 3 heads Belgian endive, separated into leaves and washed (about 24 leaves)
# Steps to Follow:
01 - In a medium mixing bowl, combine cranberries, jalapeño, red onion, cilantro, lime juice, granulated sugar, and salt. Stir thoroughly and allow the mixture to rest for 10 minutes so the flavors can meld.
02 - Taste the salsa, and if needed, adjust with additional sugar for sweetness or more lime juice for added tang.
03 - Arrange the endive leaves neatly on a serving platter.
04 - Spoon about 1 to 2 teaspoons of cranberry jalapeño salsa into the base of each endive leaf.
05 - Serve immediately, or refrigerate the salsa for up to 2 hours and fill the endive leaves just prior to serving.
# Additional Tips::
01 -
- Crisp refreshing taste in every bite
- Naturally gluten free and vegetarian
- No cooking required
- Prep takes just twenty minutes from start to finish
- Perfect make ahead dish for holiday parties
02 -
- Low calorie crowd pleaser
- Loaded with vitamin C and antioxidants
- Naturally low in fat and completely dairy free
03 -
- Chop the cranberries by hand for the best texture: a food processor can make them too mushy
- Let the salsa rest at least ten minutes before filling the boats so flavors blend
- If you want extra crunch sprinkle with toasted nuts or seeds at the last minute