My nephew Chris is a food enthusiast. He’s a great cook and loves to experiment in the kitchen. Some years ago he and his family joined us for Thanksgiving. It just happened to be the first year I served Fresh Cranberry Salsa in my mini Cranberry Buffet. His ‘first bite’ reaction revealed, “On a scale of one to ten, this salsa is an eleven.”
Not only is this salsa easy to make, the flavor is unexpectedly unique. In a recent poll, albeit random and unscientific , it was the unanimous favorite. My Visiting Teachers, two women from my congregation assigned to visit and watch over me, stopped by and were given a taste of all three cranberry sauces in this series. They loved all of them but had never tasted a cranberry salsa before. Very distinctive, they thought it the perfect compliment for roast turkey. The lovely thing about it is you don’t cook it, just a little food processing and an overnight stay in the fridge to let the flavors marry. You control how much snap it has—more seeds and veins, more heat. Less jalapeno, less heat. Halleluia! One more do-ahead dish.
For more information about yield and serving suggestions, click here.
Fresh Cranberry Salsa
1. Place all ingredients in a food processor and process until coarsely chopped.
2. Chill overnight to marry flavors.
3. Garnish with a slice of jalapeno and serve with roast turkey, chicken or pork or serve with tortilla chips.
• For more heat add the veins and seeds of the jalapeno or reduce heat by using 1/4 jalapeno.
• Exchange jalapeno for Anaheim or other medium to hot pepper.
• Exchange green onion for shallots.
sauces over under and through