Even though the days of fresh summer garden veggies have long gone to frost, you can still enjoy this amazing salsa on Tuesday Taco night (doesn’t everyone eat tacos on Tuesdays?) and be reminded of warmer days. This recipe was stolen from a dear friend. You’ll be glad I did the pilfering because this salsa will rock your socks.
- 1 can of whole berry cranberry sauce (or, make your own, which is unlikely)
- 1 can of mandarin oranges, drained and cut into chunks (I use 3/4 can to cut the sweetness factor of the salsa a bit)
- 1 small onion, diced
- 4-5 jalapenos, mostly seeded and diced
- sweet corn (just because we have some frozen from this summer – it’s optional)
- squirt of lime juice
- Fresh cilantro, chopped (don’t be shy and load up)
- salt & pepper to taste
The recipe also calls for pecans, but I’ve never had them on hand and I still like the way it turns out. Another great addition would be chopped green pepper.
1. Add all of the ingredients to a bowl and serve with chips, or on tacos, or taco salad, or nachos, or on chicken, or on regular salad in place of dressing, or with fish, or with rice, or spoon it directly into your mouth. If you have the capability to think ahead (not I, no sir), make this a few hours ahead of time (or even better, overnight) so all of the flavors “get along” just like Rodney would have wanted them to.