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Tuesday, November 20, 2007

Cranberry Tomato Salsa

This salsa is the perfect accompaniment with the Roast Turkey w/ Garlic-Ancho Chili Paste . I'm not a huge fan of cranberry sauce, I usually only put it on turkey sandwiches the next day, but this condiment is really good. It's a nice switch up on the Thanksgiving table and it looks beautiful in a nice glass bowl. This recipe comes from that same Bon Apitit from 1994 and makes about 1 1/2 cups.

Cranberry Tomato Salsa

2 cups cranberries
2 plum tomatoes, seeded and chopped
1/4 cup cilantro, minced
2 green onions, chopped
2 Tbsp. fresh lime juice
1 1/2 Tbsp. sugar
1 jalapeno, seeded and chopped
1 garlic clove, minced

Cook berries in pot of boiling water until skins just begin to burst, about 1 1/2 minutes. Drain well. transfer to bowl. Add the rest of ingredients and season with salt and pepper.
(Can be made 6 hours ahead. Cover, chill. Serve at room temperature.)

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