Tuesday, November 20, 2012

Cranberry Salsa

 
Now this recipe is just ...  fun.
 
Chips and salsa are a pantry staple here.  Late night snacks, fill-in for a light meal, or just having a craving, we eat a lot of (non-GMO, organic) corn chips and salsa.
 
This spin on a traditional salsa is just...fun.  Really, I don't know what else so perfectly describes it.  The cranberries are bright and pungent, but tempered by a hint of honey, the heat of jalepeno, and the zing of fresh ginger.  I didn't used to be a cranberry-lover, but this recipe, well, you know...it's just fun!
 
The Pickles love to nibble and it dissappers exceptionally fast at parties.  If you are serving a crowd that can eat dairy, spread some cream cheese on a plate as a base then spread the salsa over the cream cheese.  Either way, this is perfect party or celebration food...because...well, it is fun.
 
 
 
I came across the recipe here, and switched out the sugar for good ol' honey as shown below.
 
Cranberry "Fun" Salsa
 
3 cups fresh cranberries, rinsed and drained
1/4 cup green onions, minced
2 small jalepeno pepers, seeded and minced (I cut back to one jalepeno for the Pickles)
1/4 cup honey
1/4 cup fresh cilantro leaves
2 Tbsp. fresh ginger, grated
2 Tbsp. lemon juice
 
Place cranberries in a food processor.  Pulse just a few times just to break them down.  Add remaning ingredients and pulse just until ingredients are uniformly broken down, but not mushy.
 
Place in a covered bowl are refrigerate at least 4 hours to allow flavors to mingle.
 
Makes 1 1/2 cups.

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