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.)

Leftover Sandwich

Monday night I took the leftover beef, topped it with shredded Colby/Jack cheese and placed under the broiler until the cheese was melted and light golden in color. The broiler and I don't always get along so well, I have burned many a meal this way, but I got it right this night. I then topped the sandwich with some of the leftover salsa and enjoyed a very good sandwich.

Santa Maria Salsa

This salsa came from my Cooks Country June/July '07 issue and was an accompaniment to the grilled tri-tip. It really is not all that different in taste to other fresh pico de gallos I have made, but it did have a few differences. The addition of celery would have altered the flavor in a nice way, but Dan is not a fan so I left it out. I also did not place the chopped tomatoes in a strainer sprinkled with salt to drain for 30 minutes. I just chopped them and seeded them, rather than going through that extra step.

Santa Maria Salsa

2 lbs. ripe tomatoes, cored, seeded and chopped
1 teaspoon salt
2 jalapenos, seeded and chopped
1 small red onion, chopped fine
1 garlic clove, minced
juice from 1 lime
1/4 cup chopped fresh cilantro
1/8 tsp. dried oregano
1/8 tsp. Worcestershire sauce

Combine ingredients and toss to combine. Cover with plastic wrap and allow to sit at room temperature for 1 hour before serving. Can be refrigerated for up to 2 days.

Fruit Salsa

This fruit salsa is served as an accompaniment to the Triple Coconut Cake. The recipe called for 1/2 cup each of strawberries, pineapple, canned mandarin oranges and kiwi. I don't care for mandarin oranges or kiwi so her is my recipe.

Fruit Salsa

1 cup fresh strawberries, hulled, halved
1 cup fresh pineapple, diced
2 tsp. fresh mint, chopped
juice of 1/2 a lime

Stir all the ingredients together.