Cranberry Salsa

The Wednesday before Thanksgiving was spent at my girlfriend Michelle’s house for dinner (Cheesesteaks) and salsa making. She had gone to The Turtle Bay Taqueria in Monterey, CA and they had a cranberry salsa at the bar. She thought about the salsa for days after her dining experience and set out to recreate it in her own kitchen. She tried a test batch on us the week before and it was awesome. We had ordered take out Mexican and she brought the salsa and chips – I could not stop eating it. I liked the salsa and chips better than my taco and taquitos.

The Ingredients:
5 Roma Tomatoes – seeded and diced
1 Yellow Onion – diced – I used just over 1/2
8-10 oz. Dried Cranberries – chopped – Michelle got hers out of the bin, I used Craisins
A few pinches of Kosher Salt

Directions:
Dice the onion – I ended up using a little over 1/2 the large onion.

Slice the Roma tomatoes.

Use your finger or a small knife to remove the seeds before dicing. Once diced, add the tomatoes to the onions in a medium sized bowl.

Add kosher salt to the tomato and onions to flavor and bring out the juices.

Chop the cranberries to open them up so they have a better chance of absorbing the liquid and flavors from the onion and tomatoes.

Mix the cranberries with the onion and tomato mixture.

I wish I had thought to borrow a pretty serving bowl or to take photos with the chips.

The salsa lasts for days. It tastes great from the minute it’s done and it is just as good a few days later. My family loved it. I’ve now tasted it with thin tortilla chips, thick tortilla chips, organic chips with flax seed and Tostitos – it worked with all four. I can’t explain how addicting this stuff is. The ingredients are so simple, give it a try and let me know what you think.

Thanks Michelle for continuing to be my inspiration for getting creative in the kitchen. Now hurry up and start your own blog. 🙂

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6 comments

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    • Pod on December 8, 2010 at 9:08 am

    I can attest to how great this salsa is. We’ll have to make some more real soon especially with the holiday activities upon us. I wonder if it would be OK to have on toast for breakfast…yum!

  1. It seems like such a weird mixture to me, but I have faith in your taste buds! I think I’m going to try it. Do you think it would be good with dried cherries (since I actually have those in the house at present)?

      • foodiddy on December 8, 2010 at 11:40 am
        Author

      Whoops, just saw that you said dried cherries – hmmm… I think they would probably work too. Let me know if you try it.

    • Marci on December 9, 2010 at 4:17 pm

    How do you like the new camera? Right after I posted on your site, I got one for Hanukkah and I was shocked! It is amazing clarity.

      • foodiddy on December 9, 2010 at 5:16 pm
        Author

      I love my new camera! Congrats on yours too. Funny that we both took the photo class with our non SLR cameras at Foodbuzz and now we both have them. Cheers to awesome photos!

    • dubu on December 14, 2010 at 12:23 pm

    ok, this stuff is the bomb!!!! I made it Friday night when 2 girlfriends came over and they wiped it out…I made it again Saturday night when we had family over and it was the first thing to go. It’s now a favorite in my house. My kids put it on a turkey sandwich and loved it (ps. they don’t like tomatoes either).

    Good stuff ;-0

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