Okay, this is not a platter salad, but I’m still using my SALAD BRAIN for expanding my thinking and getting me out of ruts. Here we have the usual fresh cranberry relish with a spicy modification–fresh jalapenos, a handful of cilantro, some onion and POW. This is a winner that is ideal for any holiday gathering, open house or a football party.
I’m all for recipe traditions, and I’m all for expanding those traditions. Let’s be real here. Nothing stays the same and we’re all interpreting and changing our perceptions throughout our lives. Each generation does the best they can with what they’ve got. We can respect the past, but who says one generation had better food traditions and recipes than another? Some people like to cook and some people don’t. It’s just good luck if you’ve got some great food memories to build on.
This one is sweet good mash-up for me. We like spicy. Cranberry relish and the Merrell family New Mexico fresh jalapeno salsa ala the Cortez Cafe in Carlsbad, New Mexico. The Cortez is no longer open, but I can assure you there are still plenty of folks pining for their salsa. Back in the 1970s they served their salsas at the table with little packets of saltines. I guess they thought the gringos didn’t want corn chips. All I remember are the piles of saltine wrappers all over the table. So even today, we love a good fresh saltine piled high with salsa. Even a goofy one blended with cranberries.
- 1 bag fresh cranberries
- 1 medium seedless orange,cut into wedges
- 1 cup of sugar
- 5,6 or a lot more fresh jalapeno peppers and a couple of serranos for more heat
- Handful of cilantro
- 1 small/medium onion, cut into wedges
- Salt, to taste
Combine all the ingredients in a food processor. Pulse until nicely chopped, but not pureed. Taste and add some more salt as needed. Serve with saltines.