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Cranberry Salsa

CranberrySalsa_4130This salsa was brought to my attention by my friend Michelle Latiolais who, having been to my house for dinner a few times, is well aware of my attitude towards complex recipes.

Michelle herself is a foodie, but unlike me, shows no signs of having an irritable relationship with her kitchen. My guess is she would never qualify as a crabby cook, even though, as a woman who fits food prep into a busy schedule of teaching and writing, she might have reason to join our ranks.

She got this recipe from an organization called the West Of The Pecos Cattle Women, whose mission it is to promote the wonderful qualities of beef. This salsa has nothing to do with beef, although it might be tasty riding side saddle on a steak. It’s sweet and spicy with a little heat, kind of like Michelle herself.

Give it a try, and check out Michelle’s lovely writing here. If you would like to know more about the West of the Pecos Cattle Women (and who wouldn’t), check them out here.


Cranberry Salsa

(adapted from a recipe by Janna Stubbs)

1 bag fresh cranberries

½ to ¾ cup sugar

1 c. chopped cilantro

1 bunch scallions, white and some green, finely chopped

1-2 jalapenos, seeded and finely minced

Juice of 1 lime

1 Tbls. olive oil

(Yield: about 2 cups)


Loosely chop the cranberries with the sugar in a food processor, pulsing to make sure they don’t get too finely chopped. (This salsa should have a little chunk.)

Place the cranberry mixture in a mixing bowl, add the remaining ingredients and combine well.

Serve, or refrigerate for up to two days.




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