{"id":2707,"date":"2010-12-08T07:08:33","date_gmt":"2010-12-08T15:08:33","guid":{"rendered":"http:\/\/foodiddy.com\/?p=2707"},"modified":"2010-12-08T07:08:33","modified_gmt":"2010-12-08T15:08:33","slug":"cranberry-salsa","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=2707","title":{"rendered":"Cranberry Salsa"},"content":{"rendered":"

The Wednesday before Thanksgiving was spent at my girlfriend Michelle’s house for dinner (Cheesesteaks) and salsa making. She had gone to\u00a0The Turtle Bay Taqueria\u00a0in 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.<\/p>\n

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The Ingredients:
\n<\/strong>5 Roma Tomatoes – seeded and diced
\n1 Yellow Onion – diced – I used just over 1\/2
\n8-10 oz. Dried Cranberries – chopped – Michelle got hers out of the bin, I used Craisins
\nA few pinches of Kosher Salt<\/p>\n

Directions:<\/strong>
\nDice the onion – I ended up using a little over 1\/2 the large onion.<\/p>\n

\"\"<\/p>\n

Slice the Roma tomatoes.<\/p>\n

\"\"<\/p>\n

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.<\/p>\n

\"\"<\/p>\n

Add kosher salt to the tomato and onions to flavor and bring out the juices.<\/p>\n

\"\"<\/p>\n

Chop the cranberries to open them up so they\u00a0have a better chance of\u00a0absorbing the liquid and flavors from the onion and tomatoes.<\/p>\n

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Mix the cranberries with the onion and tomato mixture.<\/p>\n

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I wish I had thought to borrow a pretty serving bowl or to take photos with the chips.<\/p>\n

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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\u00a0tasted 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.<\/p>\n

Thanks Michelle for continuing to be my inspiration for getting creative in the kitchen. Now hurry up and start your own blog. \ud83d\ude42
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

The Wednesday before Thanksgiving was spent at my girlfriend Michelle’s house for dinner (Cheesesteaks) and salsa making. She had gone to\u00a0The Turtle Bay Taqueria\u00a0in 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 … <\/p>\n

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