Cranberry Sauce Salsa
Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner. This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love. Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff). Stir in some lime zest and juice, and a sprinkling of chile powder, cumin and cayenne. Serve with enchilada pie or tortilla chips, and consider stocking canned cranberry sauce in your cabinet all year long.
- Total:
- Serves: 1 person
Ingredients
- ½cup whole cranberry sauce (homemade or canned)
- ½cup cherry or grape tomatoes, chopped
- ¼cup onion, finely chopped
- ¼cup chopped fresh cilantro
- 1jalapeño, finely chopped (seeds removed if you don’t like it spicy)
- 1clove garlic, minced
- Zest of 1 lime
- Juice of 1/2 a lime
- ⅛teaspoon chile powder
- ⅛teaspoon cumin
- Dash of cayenne (optional)
- Kosher salt and fresh ground pepper to taste
Instructions
Step 1
In a medium bowl, combine cranberry sauce, tomatoes, onion, cilantro, jalapeno, garlic, lime zest and juice, chili powder, cumin and cayenne and stir to combine. Season with salt and pepper to taste.Step 2
Allow to rest for at least 30 minutes so the flavors can meld. Serve with enchilada pie or with a bowl of tortilla chips.