I’m always thankful for simple, easy dishes that please everyone! Several years back I made this salsa on a whim to add another appetizer for Thanksgiving. I thought I’d throw in one more little something that didn’t require a lot of time or effort to prepare. And imagine that, the most simple of the appetizers became the hit! Over and over again I was asked for the recipe and requested to bring it for holiday parties.
The appeal I believe is in its festive color, its unique tart and spicy taste and, that it’s healthy! Among all the other rich foods of the day, a nice refreshing taste of cranberry salsa just fits right in. I’ve served this after dinner as well, while everyone is gathered around watching football and supposedly stuffed and there they go, having a scoop or two or more of cranberry salsa and chips! I’ve also served it as a side salsa, adding in some finely diced pineapple, with grilled salmon and shrimp, complimenting them both well.
I’m also always thankful for my blogger friends. I do not personally know any of them, but have come to appreciate and value each one for their individuality, style and friendship they have shown through their kind comments and sharing of bits of their lives through their posts. Recently, I was pleasantly surprised to receive the Liebster Award from Karen at Back Road Journal. While I did receive this before, it’s always touching to know someone has thought of you! It’s now my turn to pass it on again to a few up and coming bloggers that I’ve enjoyed visiting their blog and I hope you will as well!
1 12oz bag of fresh cranberries
1 bunch cilantro, chopped
1 bunch green onions, roughly cut
1 jalapeno, seed and chopped
2 limes, juiced and zest from one
½ teaspoon Kosher Salt
Few grinds of black pepper
1-2 tablespoons agave to taste for sweetness
Combine all in the food processor and process finely or to your preference for scooping consistency. Sweeten to taste with the agave, or if you prefer, sugar. Can be made a day ahead of time and does improve in flavor when made ahead. Serve at room temperature with salsa chips.
This salsa is part of my Thanksgiving Countdown. If you’d like to share your favorite appetizer for Thanksgiving, please use Linky Tools below.
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Gorgonzola and Honey Bruschette from The Bartolini Kitchens
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
This is so colorful! I have all the ingredients, I can’t wait to try this recipe! Mmmm, cranberries and lime…..get ready to pucker! LOL
OMG, you’re right….that sounds very much like an overly tart “pucker up” taste, but it honestly isn’t! The agave sweetens it and the jalepeno adds a kick. If you make it, you’ll have to let me know if you puckered up!!
Oh Lisa! You are just blowing me away with these recipes. This looks so good. I’m certainly making this one for Thanksgiving or maybe the day after to eat with leftovers! (I’ve been hoarding, I mean stocking up on cranberries.) 😉
I’ve been hoarding too! I like to get some extras to keep in the freezer!
That is the best looking salsa I’ve ever seen! Yum.
I always make homemade cranberry sauce every year JUSt so I can make cranberry salsa with the leftovers! A fave of both me and everyone else who has it. Different but still great.
Cranberry salsa? You’ve gone somewhere I didn’t think was possible. I love it!
Oh I wish i had read this earlier, we could have had this tonight!
I’ve become somewhat obsessed with cranberries lately… this will be a welcome change from the super sweet relishes and crisps I’ve been stuffing my family with. 🙂
Do you think I could use frozen cranberries?
Yes, you could use frozen. Just made it one day ahead as it will begin to break down quicker than fresh and drain it if the cranberries release too much liquid!
Thanks Giving Salsa!! What a fantastic idea. The cranberries are perfect for savory dishes and I’m sure this is no exception.
This is another great dish, Linda. Man, I wish i could get a glimpse of your Thanksgiving table I bet it’s really special! Just look at the colors in this salsa, the chips, and the serving platter/bowl. Yep, really special.
I sent you another email a few minutes ago. If it is not in your inbox, please check your junk/spam folder. If it isn’t there, let me know and I’ll send you an email from another of my email accounts. (Sheesh! I don’t think they had this much trouble setting up the hotline to the Kremlin!)
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This is an excellent combination of colors and flavors, I can see why it’s such a hit! I think it would be excellent for Christmas as well!
It´s so beautiful! Have never come across fresh cranberries here in Andalucia – may have to ask my parents to bring some over from London when they come for Christmas!
Congrats on the award! I like the sound of this cranberry salsa. I’ve seen cranberries used on bruschetta before, but not salsa. Great idea!
First, I gotta make this – I have 24 oz of fresh berries I need to use up. Second, thanks so much for the award, it is appreciated!
You’re very welcome and well deserved!
Linda, the colours on your photo are stunning! It sounds like a very original and delicious salsa recipe! (I also use often agave syrup as a sweetener).
Just beautiful…it’s on the list for Christmas.
Or to go with swordfish the next time it looks good….
Mmmm…that will be good with swordfish!
Oh, I love this tart, spicy salsa! Gorgeous!
Hi Linda, Thank you for passing the award on to some great bloggers. Isn’t it funny that no matter how full people say they are, there is always room for chips and salsa. And boy what chips and salsa this is…great sounding and looking.
As to you comment to John, the first time you commented on my site WordPress had it listed as spam which I corrected.
Thanks Karen, I enjoyed acknowledging other bloggers and hopefully introducing some new ones to others. Always nice to share the love!
Oooh, I’ve never had raw cranberry sauce! I love tart things so I will definitely give this a try!!!
Mmmm, cranberries AND salsa?? Two of my favorite things. I typically use cranberries just for sweet sauce, but this sounds so delicious and creative.
Rufus' Food and Spirits Guide
You are genius. Have I already said that? The blue corn chips are perfect on so many levels too. Awards are much deserved.
Geni - Sweet and Crumby
I am so bringing this to my mom’s house on Thanksgiving. It looks like the perfect tart and refreshing appetizer before the BIG MEAL.
I hope you enjoy it!! It would be ideal for your weather this time of year too!
This looks so delicious. I’m adding it to our Thanksgiving menu. And then probably make it again for Christmas dinner 🙂
It is a pretty dish for Christmas as well, I hope you enjoy it!
Awesome sounding salsa Linda. I’m in a real salsa mood these days. Feels like everything’s turning to root vegetables and bland tastes so I’m eager to keep my taste-buds whipped into shape with a bit of a kick! What are those chips btw…. they look intriguing!
Thank you Charles. Those are blue corn chips. Sometimes blue looks a bit odd on a appetizer table, but they do work with the red salsa!!
Cranberry salsa, what a great idea! I love the thought of adding finely diced pineapple, too. I’m going to try this out on some friends at a party next weekend. I know they will lap it up!
Linda, this is such a beautiful photo. Well balanced and full of ‘want to dive in’ colour… What an original idea too – I would have never thought of making a cranberry salsa and I just love it and its versatility. I continue to take careful notes for Christmas! 🙂
Food, Flowers, Herbs and Life!
Linda, I love this recipe – and it photographed so beautifully. Love the blue chips! Even though we’ve already had Thanksgiving I must make this! And, I have cranberries in the fridge! Thank you!
Thanks Phyllis, you still have time for the holidays to make it! It’s great for snacking and does keep in the frig for several days.
This certainly looks awesome….
MY FAVORITE PART OF THANKSGIVING 🙂
I just wanted to say that I made this salsa about four months ago, and this was my first salsa recipe that I ever tried making super super simple, but I would recommend that you do make it the day before you need it so that as it sits u can try and add more sugar if need be. But other than that it was a big hit at the party i made it for 🙂