I Love New Mexico

About all things New Mexican

Posted by admin on November - 23 - 2015 | 9 Comments

It’s that time again!  I first posted this in November 2010, and have posted it each Thanksgiving since.  It’s too delicious NOT to have on your table.

This is the easiest cranberry salsa recipe in existence.  If you’re a total purist, make your own cranberry sauce from the directions on a bag of fresh cranberries.  If you’re in a hurry and have 22 other dishes to make (that’s me), use canned cranberry sauce.

And this isn’t just a Thanksgiving recipe – make it and take to a potluck and you’ll be deemed brilliant.  All the other guests will want your recipe.  That’s why you go to potlucks, right?

Ingredients:

Cranberry sauce (canned or fresh – you choose)

Jalapenos – seeded and deveined and chopped (1 or 2 or 3 – you choose based on who’s eating this salsa and how hot you want it)

½ purple onion, chopped

Fresh cilantro, chopped, at least a tablespoon (again you decide on the amount.  At my house we love extra cilantro.  At some houses they think it tastes like dirt.  I don’t invite those people over. . )

Lime juice (at least a teaspoon, and fresh is better.)

Garlic salt (pinch to taste)

Mix all ingredients together and serve with corn chips OR fresh veggies for dipping.

My suggestion is that you make this at least a day ahead of your big meal. Like almost everything, it’s better when you let the flavors sit together at least overnight.

Note:  There are about 927 recipes online for cranberry salsa.  I’m just giving you the easiest, quickest and as far as I can tell, the most warmly received.  Enjoy.  And be thankful.

9 Responses so far.

  1. Gina Winslow Sheppard says:

    Thank You so much for posting this. Can not wait to make it part of my Maryland Thanksgiving meal.

  2. Yummy! Sounds good! I’ll have to try it.

  3. Diane says:

    I just made my 3rd batch since Thanksgiving!!!! It’s DELICIOUS!!!! Thanks for sharing !!!!!!!

  4. Love this, I can’t wait to try it. My Deming family will enjoy something new.

  5. Nancy says:

    Can you use green chile instead of Jalapeno’s?

    • admin says:

      Nancy – I actually tried this once. The taste just isn’t quite right, which is sad, because I’d rather have green chile any day over jalepenos. . .

      • Sharon says:

        Yes, yes you can. I just did. And it came out wonderful.

        I also used fresh garlic and fresh sweet onion–since I don’t like purple onion and I don’t like jalapeños–and no salt.

        The blue corn chips I’m using to scoop this up add a nice color combo and add enough salt in my opinion.

  6. Kaccy Garthwaite says:

    This is really good with cream cheese! Add this in 8 oz to 16 oz of cream cheese and roll into a ball, wrap with plastic wrap and cool for 2-4 hours. I love this…


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