Posted November 18, 2010 by Marta Holmberg
Thanksgiving is fast approaching, and—not surprisingly—all I can think about is food! Since our recipe of the week theme this month is focused on holiday dishes, I wanted to share a newer fave with you. Four years ago, a friend brought a batch of cranberry salsa over for Thanksgiving that I liked so much, I’ve made it a bunch of times since. Now I’m not gonna lie—I was a little skeptical about this at first. I’m not a huge cranberry sauce fan, but I do love me some salsa, so I gave it a try, and wow! The recipe comes from VegWeb (an absolutely amazing vegan recipe database), complete with rave reviews.
The original recipe is served on top of vegan cream cheese, but I think it’s yummy without the cream cheese too—in fact, that’s how I usually make it. Sweet and spicy at the same time—gotta love that! I plan on making it on Thanksgiving so people can snack on it all day long. I halved the recipe because it makes a huge batch, but feel free to double up if you’re cranberry crazy.
If you’ve got a blender or food processor, toss your onions and peppers in there to be chopped. If not, you’ll want to chop everything up so it’s pretty small.* Put everything into a bowl, combine with the cranberry sauce, and mix well. Once you’ve got everything nice and combined, squeeze the lime juice over the mixture and mix. Stick this in the fridge for an hour or longer—it tastes better the longer it has to sit. It’s super good the next day—just sayin’.
Serve with your fave crackers.
*NOTE: Be super careful when chopping peppers—use gloves if you’ve got them and definitely wash your hands really well after. And do NOT touch your eyes for a bit after. Trust me—I’ve made that mistake. Whoops.
YUM!
peta2 Street Team Coordinator + lover of vegan food, cats, animal rights, Dawson's Creek, and Harry Potter.
Too long to explain here, it's long enough for a novel.
Well let's just say life ain't always beautiful but it's a beautiful ride. I love all my pets and would do anything for them. I have one dog, two cats, a ferret and my babygirl shaymin,(the cutest hedgehog alive) I'm into all different kinds of music. I'm a singer myself and love art.
Father loves to farm, be self sustainable, loves to read, he's a antiques/vintage auctioneer, art student, and looks like mr. Rogers. My mother is a Montessori teacher and is amazing with children, all about local organic foods, loves gardening, cooking etc. my sister who is nine years older than me was into indie music and introduced me to all sorts of things at a young age. This all rubbed of on me and from that base I grew into similar things. I'm an INFJ
I'm tall, a geek, nacho - obsessed, I love sewing and Cath Kidston, also I'm vegetarian (wannabe vegan.)
Jersey girl now I'm all country.
I love animals about as much as rock, heavy metal, tea, and coffee. Hoping to make a difference and help animals through PETA!!!
I want to get into marketing but not have to rely on people which have different morals and worldviews than I do to hire me. While I'm figuring this out, I want to show everyone what I believe in and spur them into action against injustices.
Life On A Tour Bus
I am Angela. When I am not helping animals I am listening to music, reading, or playing video games. My spirit animal is a fox and I love nature. What else is there to know? Want to know anything about me, need advice or anything message me :)
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913 days ago
0
I couldnt find sorrento peppers and i also ran out of lemon juice! lol, so i used jalapeno peppers only, with lemon juice, and i also added a touch of salt! it was warm right after making it, but i think it will be good when we have it tomorrow fresh out of the fridge, nice and cold!!