Mexican Cooking – Salsa with Cranberries for Turkey

When most people think of Salsa they think of a mixture of chopped red tomatoes, onions, spices, and chile peppers that you use as a dip for tortilla chips. “Salsa” simply translates into “sauce.” Salsa can be used as a sauce on the table or can be used in cooking foods. The familiar red tomato salsa, salsa roja, that you buy in a jar from your grocery store is only one of the many types of salsas that you can enjoy.

Salsas are very easy to make at home and you really should try your hand a preparing some fresh salsa. Salsas can be spicy when made with chiles, sweet when made with fruits, or sweet and spicy when made with both.

Here are some of my favorite salsa recipes.

Salsa with Cranberries for Turkey

Ingredients

1 Pound of fresh cranberries

1 Large red apple

1 Large orange

2 Jalpeno chile peppers

2 cups sugar

This no-cook recipe adds a dash of heat to a fresh cranberry sauce. Do not peel the apple or orange. Seed them and chop into chunks. Rinse cranberries in a colander. Combine apple, orange, and cranberries in a food processor and blend. Seed and mince the Jalapeno peppers. Add sugar and Jalapenos. Mix well and store in a glass bowl. Allow to sit in the refrigerator for 24 hours so that the flavors blend. Makes three cups.

Salsa Roja — Red Salsa

Ingredients

2 Red tomatoes, chopped medium fine

1/2 cup – onion, chopped fine

1 – Garlic clove, minced

1/4 cup – Green bell pepper, chopped fine

2 Tbs – Fresh cilantro chopped fine

1 – Fresh Jalepeno pepper, chopped fine

1 Tbs lime juice

salt and pepper to taste

Mix all ingredients in a medium glass bowl. Chill in refrigerator for one hour. Use within three days. Makes two cups.

Mango Salsa

Ingredients

1 large Mango

1 Shallot

1 Lime

1 Jalapeno chile pepper

1 small bunch of fresh Cilantro

Peel and dice the mango. Chop shallot. Seed and chop the jalapeno pepper. Combine in a mixing bowl. Add chopped cinlantro. Squeeze the juice of the lime into the bowl and toss to mix well. Add salt and pepper to taste. Cover and chill for one hour. This salsa goes well with fish.

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