Yield: 3 cups
This uncooked cranberry salsa is diametrically opposed to those conventional sweet cranberry sauces that frequently come in cans. Intense and fresh tasting, it is a contemporary-style condiment for turkey or grilled chicken, turkey tacos, or even as a topping for cream cheese spread on crackers, as an hors d’oeuvre.
4-5 medium scallions, trimmed
3 cups loosely packed cilantro leaves
2 cups loosely packed mint leaves
3 tablespoons seeded and chopped jalapeños
1/2 tablespoon grated orange zest
3/4 pound fresh or frozen cranberries, picked through for stems, washed, and finely chopped
1/2 cup honey
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2-3 drops Tabasco sauce or to taste (optional)
- Combine the scallions, cilantro, mint, jalapeños, and orange zest in a food processor and pulse until fairly finely chopped. Transfer to a bowl. Add the cranberries to the processor and pulse until finely chopped. Scrape into the bowl with the scallions and mix.
- Blend the honey with the orange and lime juices. Pour them over the salsa, add the Tabasco sauce, if using, and chill for at least 1 hour.