I love salsa. This is my favorite winter salsa (because of the cranberries). There’s a ton of chopping though. I’m always weepy chopping onions, so my son chopped them for me. Thanks Chris!
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 cilantro
Add a can of whole cranberry sauce.
And a can of stewed tomatoes (forgot the picture, but you know what it looks like).
Then add the vinegars. I couldn’t find the ones I had used originally with this recipe, but it’s easy to substitute with any vinegars you choose.
4 tablespoons roasted garlic vinegar (originally hoty pepper vinegar)
2 tablespoons raspberry blush vinegar (originally cranberry spice vinegar)
Mix together.
Divide in half and pulse each half in blender a few times.
Chill and serve with tortilla chips. You could order a bag of tortilla chips from Chili’s. They’re a luxury for me, but the best.
It would also make a great neighbor Christmas gift with a cute tag and a bag of chips, of course.
I was already thinking “gifting” when I got to the tag part. Yes, awesome gift. I can almost taste it.
I’m not much of a salsa person, but I think I would love this! The cranberries are such an interesting flavor to add!
Oh yum, this looks delicious!