Hmmm - going to have to try this salsa

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Found this at Atomic Fungus:

The lovely thing about this salsa is that it is not the kind of thing you pop into your mouth and go, "AIGHH HOT HOT WATER ICECREAM SOMETHING" oh no. The first bite is sweet. The second bite is sweet-ish. Third and fourth, okay, this is starting to grow on me...and after a bit you can feel the heat begin to build. I try to make it on the mild side, by removing about 1/3 to 1/2 of the jalapeno seeds before dicing the peppers. In truth I could probably stand the full-strength stuff, but my mother-in-law cannot, and so I'm in this habit now.

If it wasn't such a process to make it, I'd probably try making a full-on batch. You need 12 ounces of cranberries, a quarter cup of green onions, and a quarter cup of cilantro; half a cup of sugar, a decent pinch of salt, two jalapenos, and a couple tablespoons of lime juice. I use lemon juice since that's what I have on hand, but it's still four ingredients I do not habitually stock.

Anyway, you take all that stuff and whiz it in a food processor until it's salsa texture. You have to let it sit for at least an hour so the flavors can marry. Then--serve atop a bed of cream cheese with some good hearty crackers that won't break when you try to scoop up a mouthful of delicious salsa atop mellow cream cheese. Wheat Thins are the recommended variety to use.

Already made the cranberry sauce for dinner but will file this away for future ideas.

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This page contains a single entry by DaveH published on November 26, 2020 3:13 PM.

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