Cranberry salsa recipe!
October 4, 2009 11:22 PM Subscribe
Give me your best cranberry salsa recipe!
When I was younger, I had the joy of trying cranberry salsa for the first time. Now, as I've been invited to a friend's family's Thanksgiving, I've decided to try my hand at cranberry salsa to bring with me. But after Googling for recipes, I see that (unsurprisingly) there are many variations on the recipe out there. I've only had cranberry salsa once, and I had no clue what the specifics were in the recipe, so what variation do you recommend, hive mind? Spiciness is not an issue, but I'd rather not have it be burn-your-tongue-off hot.
When I was younger, I had the joy of trying cranberry salsa for the first time. Now, as I've been invited to a friend's family's Thanksgiving, I've decided to try my hand at cranberry salsa to bring with me. But after Googling for recipes, I see that (unsurprisingly) there are many variations on the recipe out there. I've only had cranberry salsa once, and I had no clue what the specifics were in the recipe, so what variation do you recommend, hive mind? Spiciness is not an issue, but I'd rather not have it be burn-your-tongue-off hot.
Best answer: One of my coworkers makes a mean cranberry salsa. It's heavy on the sugar, but oh my is this some spicy, sweet cranberry goodness. All the usual office kitchen etiquette (ie., sharing with others) goes out the window when she brings in a bowl of her salsa-crack.
The jalapenos give it a kick, but the sweetness balances it out
She emailed me the recipe (she says the cilantro is optional, but I say not...yum):
12 oz fresh cranberries (altho I have used frozen packages)
2 cups sugar
2 tablespoons lime juice (other people have used fresh oranges)
1/2 teaspoon salt
2 small jalapenos (some take the seeds out but I don't) - minced
2 shallots - cut up
1 tablespoon garlic - minced
cilantro to taste - optional
If you use fresh cranberries - take the mushy/bad ones out - chop up in a chopper. Combine the rest of the ingredients. You should chill for four hours before serving. A lot of this is by the taste - be careful not to use too much garlic.
posted by yeoja at 7:38 AM on October 5, 2009 [14 favorites]
The jalapenos give it a kick, but the sweetness balances it out
She emailed me the recipe (she says the cilantro is optional, but I say not...yum):
12 oz fresh cranberries (altho I have used frozen packages)
2 cups sugar
2 tablespoons lime juice (other people have used fresh oranges)
1/2 teaspoon salt
2 small jalapenos (some take the seeds out but I don't) - minced
2 shallots - cut up
1 tablespoon garlic - minced
cilantro to taste - optional
If you use fresh cranberries - take the mushy/bad ones out - chop up in a chopper. Combine the rest of the ingredients. You should chill for four hours before serving. A lot of this is by the taste - be careful not to use too much garlic.
posted by yeoja at 7:38 AM on October 5, 2009 [14 favorites]
This is a cranberry relish, not a salsa, but it would probably be good with chiles added. (Hm... I think I'll have to try that the next time I make it.)
posted by Lexica at 7:53 PM on October 5, 2009
posted by Lexica at 7:53 PM on October 5, 2009
This thread is closed to new comments.
posted by Lylo at 12:44 AM on October 5, 2009