One of my favorite Fall foods is cranberries. I can’t even think of Thanksgiving without them. There’s just something about their tartness, and mix that with a little kick and I’m in salsa heaven. If you love salsa you need to make this, just don’t eat too much before dinner (or eat it for dinner if you like).
Chop these ingredients and toss them together in a bowl:
2 stalks celery
2 stalks bok choy
7 baby carrots
1 large anaheim pepper
1 cup fresh cranberries
1 red onion
2 tablespoons cilatro
Add a can of whole cranberry sauce and a can of stewed tomatoes.
Then add the vinegars: 4 tablespoons roasted garlic vinegar and 2 tablespoons raspberry blush vinegar.
Mix together. Divide in half and pulse each half in the blender a few times.
Chill and serve with tortillas chips. A jar of cranberry salsa would make a great Christmas present. Add a cute tag and a bag of chips and you’ve got an awesome neighbor gift.