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Cranberry-Corn-Pepper Salsa
Source: National Pork Board

This spicy salsa gives a real kick to plain grilled pork chops, and is also a perfect foil for a pork roast or a ham.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 143.2
Total Carbs 33.7 g
Dietary Fiber 2.5 g
Sugars 22.7 g
Total Fat 2.4 g
Saturated Fat 0.4 g
Unsaturated Fat 1.4 g
Potassium 183.9 mg
Protein 1.8 g
Sodium 174.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  vegetable oil
1 each  chopped green bell peppers
1 each  medium red bell peppers
0 1/2 each  red onion
1 lb  fresh cranberries
1 1/2 cup  cider vinegar
2 cup  sugar
2 tsp  hot red pepper flakes
2 tbsp  fresh ginger root
20 oz  canned sweet yellow corn, drained
  1. Heat oil in large skillet over medium high heat. Saute peppers, corn and onion for 2 to 3 minutes until beginning to soften.
  2. Add cranberries, cook and stir for 5 minutes, add all remaining ingredients, cook and stir until slightly thickened, about 5 to 8 minutes more.
  3. Makes 4 cups.

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