Every year I say I am going to be better prepared when the Holiday season rolls around, but every year it seems to creep up on me! I don't know how that happens, but it does and I am sure I am not alone.
But, oh, it is my very favorite time of the year. I love all of the decorations and music, movies, cards, etc. I especially love the food. The holidays give us the perfect excuse to pull out all the stops and celebrated with special tastes and flavors!
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Quite often it is a great opportunity for us also to try something new. I saw this recipe for Cranberry Jalapeno Salsa first on the Gooseberry Patch page several weeks ago. I knew as soon as I saw it that it was something I wanted to try.
Not only was it bright and colorful, but the flavors seemed to be very seasonal and celebratory. It was also quick and easy to make. I don't know about you, but this time of year quick and easy is something I often look for, especially when it comes to appetizers or nibbles!
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I also want them to be fun and delicious, and this recipe is all of that in spades. Quick, easy, delicious and fun, Fun, FUN!
It is attributed to Bonnie Waters from Bloomington, IN
When I cooked at the Manor and they were entertaining, I was always looking for new nibbles to serve with drinks prior to the dinner parties. Something fresh and exciting, and hopefully not too much work.
Something I could make up ahead of time. This would have been perfect, and there are so many different ways that you can dress it up!
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WHAT DO YOU NEED TO MAKE CRANBERRY JALAPENO SALSA
Trust me when I say these are very simple ingredients that are available to most of us! Another thing I love about this is that it doesn't take a ton of ingredients.
- 1 (14 oz/400g) tin of whole-berry cranberry sauce
- 1 fresh jalapeno pepper
- 1/4 cup (large handful) of fresh coriander/cilantro
- 2 spring onions
- 1 tsp lime juice
- 1/4 tsp ground cumin, toasted
- crisp Tortilla chips to serve
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Cranberry sauce is something I always have in my larder. It comes in so handy and is not just great with turkey. It also goes great with chicken, pork, etc. And it is fabulous in this dip!
I used Sprague Wild Cranberry Sauce. I normally always buy Ocean Spray, but this variety was on special a few weeks back for 99c a tin. I picked up a couple of tins on a whim. It has a beautiful flavor for a tinned cranberry sauce. I think it quite delicious, and the berries are quite small in it.
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The only extra things I had to pick up fresh for this salsa/dip was the jalapeno pepper and the spring onions. I had everything else in the house, even the lime.
I even had the chips. I will often make myself nachos for supper, so chips are always in my larder.
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HOW TO MAKE CRANBERRY JALAPENO SALSA
When I say nothing could be easier, I really mean it!
Trim your jalapeno pepper, discarding any ribs or seeds. (Unless you want it to be quite hot and spicy.) Chop finely. Trim your spring onions and chop finely. Wash and dry your coriander leaf. Chop finely.
Toast the cumin in a small skillet until you can smell it. It doesn't take long, but really enhances the flavor.
Empty the cranberry sauce into a large bowl. Add the spring onions, jalapeno pepper, coriander leaf and ground cumin. Stir in the lime juice. Mix everything well together.
Cover and chill for a few hours so that all of the flavors meld together. Serve at room temperature with crisp tortilla chips for dipping. This will keep several days, covered tightly, in the refrigerator.
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Ever since I made this, I have been thinking of different ways I could use it. Trust me when I tell you I will have no problem using it all up!
It would make a fabulous appetizer spooned over a block of cream cheese. Served with crackers for spreading, I think it would go down a real treat!!
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It would also be wonderful in my Cranberry Baked Chicken recipe. My tastebuds are tingling just at the thought of that.
I think it would be good with roast turkey and chicken or pork as well, and I can just imagine how well it would spark up the traditional turkey or chicken after the holiday dinner sandwich!
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I think it would make an excellent quesadilla filling, along with some sharp cheddar cheese. It would go fabulous on a toasty grilled chicken, turkey or pork panini as well!
Oh, when I think of all the wonderful ways you could enjoy this tasty salsa, I get very excited. What does that say about my life? It says I love LOVE good food and extraordinary flavors!
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JALAPENO PEPPER JAM BAKED BRIE-Gloriously rich and creamy gooey brie mixed with hot pepper jam . . . perfect for spreading onto soft slices of a fresh French loaf . . . and topped with a few leaves of rocket.This puff pastry encased appetizer is actually very simple to make and is also incredibly delicious! It can be as plain or as ornate as you wish to make it!
SMOKED SALMON SPREAD -This is actually an appetizer I used to make fairly often when I cooked at the Manor. You don't need to use your best smoked salmon to make it, you can often buy packages of smoked salmon ends and bits which are perfect for this purpose. It was one of the most popular appetizers with the dinner party guests and no small wonder there. It is delicious!
Yield: 3 cups
Cranberry Jalapeno Salsa
Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M
A quick, easy and berry delicious appetizer. Fun to make and to eat!
Ingredients
- 1 (14 oz/400g) tin of whole-berry cranberry sauce
- 1 fresh jalapeno pepper
- 1/4 cup (large handful) of fresh coriander/cilantro
- 2 spring onions
- 1 tsp lime juice
- 1/4 tsp ground cumin, toasted
- crisp Tortilla chips to serve
Instructions
- Trim your jalapeno pepper, discarding any ribs or seeds. (Unless you want it to be quite hot and spicy.) Chop finely.
- Trim your spring onions and chop finely.
- Wash and dry your coriander leaf. Chop finely.
- Toast the cumin in a small skillet until you can smell it. It doesn't take long, but really enhances the flavor.
- Empty the cranberry sauce into a large bowl. Add the spring onions, jalapeno pepper, coriander leaf and ground cumin. Stir in the lime juice. Mix everything well together.
- Cover and chill for a few hours so that all of the flavors meld together.
- Serve at room temperature with crisp tortilla chips for dipping.
- This will keep several days, covered tightly, in the refrigerator.
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