Wednesday, December 14, 2005
Cranberry Lime Salsa
I bought three pounds of cranberries. I love cranberries; they always remind me of the holidays. I made a ton of traditional cranberry and orange zest jelly with some of them, but added some heat with grated ginger. It's great on toast, but also goes really well with meats. I had it last night with some grilled tenderloin and I bet it would go really well with pork too (and turkey, of course.)
With the rest of the cranberries, I made one of my favorite holiday dishes. Cranberry salsa. It goes with just about everything. Chips, crudités (endive leaves make perfect scoops), pork, I've even put it on a grilled tuna steak, and it was excellent. And it's one of the few holiday dishes that tastes great and is totally healthy. I was given this recipe by a Texan, so of course there's a jalepeño in it. I think it adds some nice heat, but you can leave it out if that's not your thing.
2.5 c cranberries (rinsed and picked through)
1 small onion, minced
1 jalapeño, seeded and minced
.5 c cilantro
2 Tbs lime juice
3 Tbs sugar (to taste)
.5 tsp salt
Pulse the cranberries in a cuisinart until roughly chopped. Add the rest of the ingredients and mix. You might want to add more or less sugar, depending on your tastes.