We try to eat as seasonally as possible, but sometimes it gets a little tough, especially in the wintertime. We tend to allow ourselves splurges on little things, like fresh cilantro or citrus. So, we loved the thought of combining them with cranberries for a winter salsa – a hint of the warmer times to come!
This recipe comes to you from my dear friend Milena, who was thinking about sustainability and environmentalism years before they even entered my mind. In fact, she was formative in inspiring both Alex and I to imagine the way we eat and live today.
While she’s now studying to receive her doctorate in sustainable agriculture in Vienna, and we got the rare pleasure of a visit, and along with it, this tasty salsa! I’m not sure who she credits with the recipe, but it was a tasty starter for our weekend of delicious kitchen experiments (including Mediterranean bulgur salad and spiced roasted cauliflower – delish!).
Give it a try with some homemade pita chips (instructions below) – perhaps for an upcoming big game in a few weeks?
Thanks to Milena for her inspiration and many years of friendship!
- 10 ounces cranberries (frozen or fresh)
- 1 medium red onion
- 2 jalapeño peppers (or less, depending on your spice preference)
- 1 large lime
- ⅓ cup honey
- ½ bunch cilantro
- Kosher salt
- If the cranberries are frozen, bring them to room temperature.
- Cut the red onion into quarters. Slice the jalapeño peppers in half, remove the ribs and seeds, and chop them into a few pieces. Place the onion and peppers into the bowl of a food processor and pulse several times to chop.
- Add cranberries, juice from 1 lime, ⅓ cup honey, and a pinch of kosher salt. Tear off the leaves of half of a large bunch of cilantro and add them to the bowl. Pulse several times to combine. Taste and adjust flavors as necessary. Serve with crackers, chips, pita, or bread.