Three years ago when we were living in Casper Wyoming, we went to a Christmas party where this salsa was served. I don’t think Christopher or I moved from this dish to roam about and socialize, rather we planted ourselves right in front of it and engaged with those who made their way to the best appetizer in the house. It was the perfect contrast of spicy and sweet and we just couldn’t get enough! I didn’t leave that night without getting the recipe, but sadly it’s been tucked away for the last few years, looked over and forgotten about. Around Thanksgiving I woke up in the middle of the night, remembering this salsa, almost in a panic, hoping this recipe was somewhere to be found. Now it is memorized, just like my most most tried and true family favorites. It made it’s way to all our holiday gatherings this year, and is always a pleasant surprise, a real crowd pleaser.
I’m a little behind in sharing this recipe for anyone wanting to take it a holiday party but realizing that got me thinking about this space, how it’s evolved and what it is for. It’s almost been three years since I started this blog. After a year or so I felt a little out of touch with my original intention and I felt pressure to create new recipes and post often, just for the sake of posting. When Bijou was born that pressure let up and for lack of personal time it got back to it’s first heartbeat which is to only share our families most loved recipes and or the ones I have an emotional connection to. I am intuitive in the kitchen and can make something enjoyable from a few lonely, leftover items in the kitchen. I can make a meal from what appears to be, nothing. I can add a little of this, a little of that, and most of the time it works to my favor, but I am in no way a recipe creator, nor do I really want to be. I don’t want to reinvent the wheel, unless it just happens naturally, I just want to share what I love, what I am learning and what I hope to pass down to my daughters. I have hopes of turning my blog into something tangible, something to hold, if only for my little family. It is necessary for me to stay focused and remember this, because lately it has been so easy to steer from my road less traveled. Of course I don’t just mean blogging, I feel distracted and pulled everywhere I look. It’s been easier to compare myself and my life to others than it is to dwell on my own blessings and give thanks. So, with the new year approaching and I am simplifying in my mind and naming almost everything in my life, with hopes of being more intentional and leaving behind the unhelpful chatter and unnecessary expectations in my life. This is my season of bare bones, getting grounded, and getting back to the basics.
Cranberry Jalapeno Salsa
Recipe slightly adapted from Deidre Franklin
12 oz. bag of cranberries, fresh or frozen
2 jalapeños*, stems removed
1 bunch of green onions, (green parts too) roughly chopped
1 whole bunch of cilantro
1 cup sugar
1 tbsp. olive oil
1 tsp. of sea salt
* If you're not keen on super spicy you can remove some of the seeds from the jalapeños before blending and add more after tasting. I prefer leaving one jalapeño whole and then removing half of the seeds from the second one.
Place all the ingredients in a food processor or blender, and pulse until you reach a desired consistency. Serve alone, or on top of cream cheese, with your favorite tortilla chips or crackers. It's also great on a turkey sandwich or smeared on top of baguette with cream cheese.