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.
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
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. 🙂