For one of our Thanksgiving appetizers, my mom made a cranberry salsa that we pretty much devoured in a matter of minutes. I will admit I had my doubts before trying it. Raw cranberries? Ew? No. Paired with creamy avocado, the crunchy and tart cranberries were sublime. Mixed with fresh lime juice and the zing that jalapeno and red onion offer... SO GOOD. I said "zing."
A really pretty and festive appetizer, perfect for the holiday season. And takes NO time to throw together, unless you chop like a snail, I mean, my mom : )
Cranberry Avocado Salsa
1 T fresh lime juice
2 T honey
1 minced jalapeno (seeds removed if less heat desired)
1/4 cup chopped red onion
2 ripe avocados, cut into 1/4 inch pieces
3/4 cup halved cranberries, drained well on paper towels
2 T chopped fresh cilantro
In a large bowl, whisk together lime juice, honey, jalapeno and red onion.
Add the avocados, cranberries and cilantro. Season with coarse salt and ground pepper, and toss to combine. Serve with pita crisps or tortilla chips.
Our second appetizer was Ina's Tomato Basil Elephant Ears. Weird name, awesome dish.