Thanksgiving is Tomorrow!
If you’re still looking for a quick, easy bring-along dish, try this Cranberry Cilantro Salsa.
It’s bursting with fresh flavors, it’s so simple, and it’s a fun alternative to Thanksgiving’s more traditional dishes. It would be delicious on a leftover turkey sandwich with fresh greens, but you can also dip tortilla chips in it or pile it over softened cream cheese and enjoy with crackers.
Oh, and did I mention it’s easy? Seriously. A tiny bit of chopping you can accomplish in less than 5 minutes, then you toss it all in the food processor and pulse, pulse, pulse away. Now if only I could get the final result to retain those same gorgeous pre-pulse colors.
Cranberry Cilantro Salsa
12 oz. bag fresh cranberries
1 bunch cilantro, roughly chopped
1 bunch green onions, cut in 3″ lengths
2 jalapenos, seeded (or not, if you want more heat) and minced
2 limes, juiced
3/4 c white sugar (it really helps balance the tartness of the cranberries; I wouldn’t skimp)
1 pinch salt
Combine all ingredients in a food processor and pulse until finely minced.