Recent Recipes
Cranberry Salsa
Serve with turkey (like regular cranberry sauce), with cream cheese and crackers, with baked brie and baguette, as a sandwich spread, etc.
12 oz. fresh cranberries
1/2 cup organic white sugar
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 medium jalapeño or serrano pepper, seeded and chopped
Juice from 2 fresh limes
1 big pinch salt
Combine cranberries, sugar, cilantro, green onions, jalapeño, lime juice, and salt in the bowl of a food processor. Pulse until combined and broken down, but still a little chunky or your preferred salsa consistency.
You can serve this immediately, but it is significantly more magical if you allow the flavors to come together in the fridge overnight. You can make this up to 2 days ahead of time (and the flavor will be all the better for it).
Serve with turkey (like regular cranberry sauce), with cream cheese and crackers, with baked brie and baguette, as a sandwich spread, etc.
Store leftovers covered tightly in the fridge for up to 5 days.
Yield: 6 servings