Last year around the holidays, I tried this salsa at a party. I must have stayed close to the plate the entire night. A year later I am still thinking about it! So, I contacted Deidre, the genius who made this awesome salsa, and got her recipe. Then slowly, and lethargically, I pedaled to the store to get the ingredients. It’s amazing what two weeks away from my bike, plus a growing belly, (that is already showing,) can do to me. It was not the most fun I’ve ever had on a bike, but surprisingly my bike is the only place I don’t feel nauseous. So I may be out of breath, but at least I don’t feel like I am going to be sick.
Finding foods that I like for more than a day has been challenging. I am managing to eat plenty, but each day I wake up to find that an ingredient I once loved the day before is suddenly hard to even look at. This never happened with Octave, so this is all pretty new to me. Especially the feeling sick part. In any case, this salsa has been on my mind for months, and it may be the only thing I’ve eaten for lunch the last few days. I’m kinda of okay with.
Cranberry Jalapeno Salsa
Recipe slightly adapted from Deidre Franklin
10 oz. bag of cranberries*
2 jalapenos, stems removed
1 bunch of green onions, green parts too, roughly chopped
1 whole bunch of cilantro
3/4 cup sugar
1 tbsp. olive oil
Pinch of sea salt
Place everything in a food processor or blender, and blend until you like the consistency. For me, this was about 8-10 seconds. Serve alone, or on top of cream cheese, with your favorite tortilla chips. I think it would also be great on a turkey sandwich or smeared on top of baguette with cream cheese.
*If using frozen cranberries, let them sit at room temperature for 30-45 minutes before you use them.