Recipe of the Week: Cranberry Salsa
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.
- 1 can whole cranberry sauce
- 2 green onions
- 1 jalapeno pepper
- 3 serrano peppers
- ½ small white onion
- Juice of one lime
- Crackers, for serving
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.