Christmas day (yes, it's a really late post), my mother laid out a spread of snacks to keep us from getting too famished (with all that unwrapping, and playing and so on). On that table was a glorious bowl of ruby red, glistening....something. With chips on the side. Could you resist?
We didn't. We dug in, and experienced a spicy, sweet, tangy concoction that was soon habit-forming. My mother had plates set out, but I didn't need one. I simply stood my ground by the bowl and dug in my heels.
My mom's friend Jackie -- a fun-loving blond from Texas -- made this glorious dish and shared the recipe. Try it...you'll like it. Really! No holiday required.
Jackie's Cranberry Salsa (straight from Texas!)
1 package fresh cranberries; rinsed, cleaned and chopped in a food processor.
(I have an unofficial rule about using my food processor. If the job takes less time to complete than it would take to clean the food processor, I tend to use my immersion blender. Note to self -- break that rule next time.)
1 cup sugar
Mix together, and chill for 2-3 hours. Then add:
1 bunch green onions, finely chopped
1/2 bunch fresh cilantro, finely chopped
1 - 2 jalepenos, finely chopped
Mix it all up, and enjoy!
Okay -- confession time:Mine wasn't as good as Jackie's. I called her up to chide her for keeping something from me -- or perhaps to correct a typo. Husband and I both thought that this post-holiday salsa was much sweeter than that the one we had originally fallen in love with. And no, it wasn't the margaritas.
Jackie and I surmised that my cranberries were riper. After all, mine were on sale (you now, the mad rush to rid the groceries of all holiday-related produce before it goes bad) and though I added a squeeze of lime to balance it a bit, it was too late.
Our advice to you -- add half a cup of sugar, taste after an hour, and then adjust as needed. And what the heck -- a margarita can't hurt!
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