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Recetas para K-12

K-12 Spicy Cranberry Salsa

A bold, fresh salsa with a sweet-heat twist, combining cranberry relish, roasted peppers, corn, and smoky spices. Bright, colorful, and just the right amount of kick.

This student-friendly salsa puts a creative spin on a classic by building around Sandridge Cranberry Relish as its sweet, tangy base. Fresh diced tomatoes, green and red peppers, steamed corn, and red onion add color and crunch, while jalapeños, Tajín, and Smoky Carne Asada seasoning bring layers of heat and depth. The mixture is served over toasted loco bread, a thick, round flatbread that holds up well as a base and makes for easy, mess-free portioning. Chilled and ready to serve, this is a versatile option that works as a side, a snack, or a shareable starter.

Ingredientes
  • Salsa de arándanos y naranja Sandridge
  • 1 large green pepper
  • 1 large red pepper
  • ½ cup corn, steamed
  • ½ cup jalapeños, diced
  • ½ cup fresh diced tomato
  • 1 medium red onion
  • ½ tsp garlic powder
  • ½ tsp Tajín seasoning
  • ½ tsp Smoky Carne Asada seasoning
  • Olive oil
  • Loco bread (round flatbread), one per portion

Prep & Assembly:

  1. In a large mixing bowl, combine Cranberry Relish, fresh diced tomatoes, and steamed corn.
  2. Dice the green and red peppers and add to the bowl.
  3. Dice the red onion and set aside.
  4. Puree the diced red onion and jalapeños together, then stir in garlic powder, Tajín, and Smoky Carne Asada seasoning. Add to the mixing bowl.
  5. In a separate small bowl, mix together olive oil and garlic powder to make a simple spread.
  6. Arrange loco bread on a sheet tray, spread with the olive oil mixture, and toast at 375°F for 4 minutes.
  7. Spoon the salsa mixture over the toasted loco bread.
  8. Chill for 20 minutes before serving.

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