Thanksgiving is coming, so we’ll be posting Turkey Day related posts from now until T-day.
Some foods are exponentially prettier than others. It doesn’t mean that they’re better…it just means that they’re prettier. And sometime pretty food is needed. My friend, Emma, introduced a bunch of us to cranberry salsa a few years back and ever since it’s been a huge hit with everyone I make it for. Except Alex. He doesn’t eat cranberries.
All of the ingredients are such bright, cheery colors. I can’t help but enjoy chopping them up and tossing them in my food processor (best gift ever, by the way). The tart of the cranberries and the spice of the jalapeno is balanced wonderfully by the sugar. If it’s too tart or spicy for you, just add more sugar up to 1 cup. This is delicious on corn chips but is also good on crackers or used as a spread on a turkey sandwich.
1 medium jalapeno, chopped
2 cloves of garlic
1 medium red onion, chopped
1 16-ounce bag of cranberries
3 tablespoons lemon juice
1/2 cup of sugar
Toss all the ingredients in the food processor and pulse until you reach your desired consistency.