Cranberry Lime Salsa

Ok, you might think it’s too late, but it’s not. Really. We have been making this awesomely delicious cranberry salsa for the last 20 years, not just for Thanksgiving, but to accompany any meat dish. It’s more like a chutney, very flavorful and enhancing to whatever it escorts into your mouth. (Note the key ingredients of jalapeno peppers and tequila.) And once again it made our slowly smoked turkey even more succulent and mouth-watering.

We found the recipe in the New York Times in 1990. Below is a photo of its recipe in our family cook book.

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4 Responses to Cranberry Lime Salsa

  1. Mrs. Chili says:

    I would LOVE (LOVE, I say!) to spend some time perusing that cookbook. I’m never satisfied with the things I hand write, and I know that’s a shame, because I really treasure the recipes I have in the hands of the women who came before me. My girls are going to get all their recipes from my blog. My VOICE certainly comes through in those narratives, but I think I lose something by not writing them all out by hand.

  2. JEROME BLOOM says:

    TO
    MRS.CHILI

    HOW WILL YOU

    SPECKEL SPLATTER

    BLOGS

    HOW WILL A

    BLOG SMELL

    HOW WILL IT AGE

    DO YOUR

    GIRLS

    THE RIGHT THING

    AND

    WRITE

    AND

    SPLASH

    THE PAGES

    WITH

    PENINK
    PENCIL MARKS

    COOKING LOVE

  3. gerryrosser says:

    My Honey made a tasty cranberry dish for Thanksgiving. She used fresh cranberries, port wine, fresh squeezed orange juice, some pulp from the oranges, orange jello and a bit of sugar (they are cranberries after all!). She used the orange half-skins to make the cups. I usually turn my nose up when it comes to cranberry sauce, but this stuff was tasty bueno! I took a photo.

    As far as I was concerned, it was the food hit of Thanksgiving. That is not to denigrate the deep-fried turkey, the apple-caramel casserole, etc.

  4. Pingback: Last Minute Christmas Recipes

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