Cranberry salsa sauce

Ingredients:

Cranberry salsa

• 1/2 cup cranberry sauce with whole berries
• 1/4 cup chopped fresh cilantro leaves
• Zest and juice of 1 lime
• 1 jalapeño pepper, coarsely chopped
• 1/2 onion, coarsely chopped and microwaved for 1 minute
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/2 cup canned Mexican-seasoned tomatoes, drained and chopped
• Coarse salt and ground black pepper
• RecommendationServe salsa with turkey taquitos, recipe below.

Turkey Taquitos (rolled tortillas with filling)

• 2 tbsp. plus 1 tbsp. vegetable oil
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon crushed jalapeño pepper
• 1.5 cups chopped cooked turkey meat
• 1.5 cups of shredded cheese
• 1/2 cup canned tomatoes Mexican seasonings, drain the liquid and chop
• Coarse salt and ground black pepper
• 18 wheat or corn tortillas
• Special equipment: toothpicks

Preparation:

1. Place cranberry sauce, cilantro, zest, lime juice, jalapeño pepper, onion, red and green pepper, tomatoes, salt and pepper to taste in a food processor and process until all ingredients are combined but some pieces are still intact.
2. Serve with turkey taquitos.
   
   

   Turkey taquitoes

   
   In a skillet with 1 tablespoon of vegetable oil, sauté the onion, garlic, and jalapeño. Remove from heat and transfer to a large bowl. Add the shredded turkey, cheese, and tomatoes to the bowl, and season with salt and pepper to taste. Mix the ingredients thoroughly.
3. Microwave the tortillas for 10 seconds until soft and pliable.
   
   Fill in flatbreads Add a tablespoon of filling and roll into a tight tube, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking, otherwise the corn tortillas will dry out and crack.
4. Heat 2 tablespoons of oil in a large skillet over high heat to 180°C (350°F). Add the taquitos to the hot oil in batches and fry until crisp, rotating them around the pan to ensure they're cooked through on all sides, about 3 minutes.
   
   Transfer the taquitos to paper towels and season with salt. Remove the toothpicks before serving.
   Exit: 1.5 tbsp.