I originally posted this recipe in 2010 with What’s on my Thanksgiving table this year, but I feel like it didn’t get it’s fair shake so I thought it needed its own spotlight. I first tried this salsa when a friend Heidi Tree made it for a lunch at church. Surprised at how good it was because of the odd ingredients, like when you see a couple together that doesn’t look like they match but after getting to know them you see why they go together so well. This is the perfect Fall salsa to make for a party or holiday gathering, it has fresh cranberries, celery, and carrots which gives this salsa a different zing of flavor. The flavor is a little sweet from the cranberry sauce but spicy from the peppers. I like the fresh cilantro but if you are not a fan of cilantro leave it out. Serve something different at your next get-together by making cranberry salsa.
1 28 oz. can of stewed tomatoes
1 small can of whole cranberry sauce or homemade
2 sticks celery chopped
8 baby carrots chopped
1 red onion chopped
1 cup fresh cranberries
1 jalapeño seeded
1/2 bunch of cilantro
3 T. brown sugar
2 tsp. salt
4 T. spicy vinegar or red wine vinegar
Put all ingredients into a food processor and pulse until the consistency of salsa. Chill in refrigerator until cold and serve with chips. This recipe is good without the cranberry sauce too.
Serve with tortilla chips