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Fresh Cranberry Salsa

1/4 cup cilantro (just leaves, no stems)
1/4 cup scallions (white/light green part only, not the dark green part or the bottom roots)
one small deseeded hot pepper (I think I use a chili pepper, jalapeno should work too)
one clove garlic

3 cups FRESH cranberries (frozen does not work)
1/2 cup light agave nectar or 3/4 cup sugar

Combine the first four ingredients in a food processor so they are chopped very finely.
Add the cranberries and sweetener and pulse until the cranberries are chopped but not mush.
Let sit for an hour or so to let the flavors mingle (if you can wait!) If it still seems too sour add a little more sweetener and/or a little salt.

I like to eat this plain with tortilla chips, but it is also good on tofurky or layered on a plate over tofutti cream cheese and served with crackers. Next time I make it I'm going to try it layered over avocados mashed with cilantro and lots of lime and eaten with hearty tortillas.

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