Fresh Cranberry Salsa with Cilantro, Lime, and Jalapeno

On Halloween, we had a potluck at work and I decided to use it to test out a recipe from Kaylyn’s Kitchen that I was considering making for the upcoming Thanksgiving holiday.  Since cranberries are in season and I love a good salsa, this seemed like a great opportunity to check out a recipe.  I loved it.  And, it seemed to go over pretty well at the potluck.  The lime, sugar, cilantro, and jalapeno really brighten the flavor of the cranberries.  And, it is a nice change from the hot pepper jelly that has become popular.  If you’re needing to bring something for the holidays and want a quick and easy (15 minutes or less) dish to bring, this salsa is a wonderful option.

Fresh Cranberry Salsa with Cilantro, Lime, and Jalapeno

Fresh Cranberry Salsa with Cilantro, Lime, and Jalapeno

1 bag (12 oz.) fresh cranberries
3/4 c sugar
1 bunch green onions, sliced (about 3/4 cup sliced green onion)
1 bunch fresh cilantro, chopped (about 3/4 cup chopped cilantro, or use more to taste)
2 fresh jalapenos, seeds removed and chopped
1 T olive oil
1 T fresh lime juice
cream cheese
crackers

Chop the green onions, jalapenos, and cilantro.  Put the cranberries into a food processor or blender and pulse until they are partly chopped.  Add sugar and pulse a few times more to combine.  Add sliced green onions, chopped cilantro, chopped jalapenos, olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined.
Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.
Serve with crackers and over a block of cream cheese.
Advertisements

Hummus with Cilantro

At the end of the academic year, I had a number of students over at different points to celebrate the end of the year.  Partially tied to a staff member’s leaving and wanting to help her staff celebrate anyway, I had the challenge of cooking for vegan, kosher folks and wanting to do something outside of pasta for the snacks.  One of the options I made was Hummus with cilantro.  I’m a big fan of cilantro and hummus and it had been quite some time since I had last made a recipe that started with dried beans, so this seemed like the opportunity was ripe.  I found the recipe in the In Season cookbook and loved the slightly different take on hummus with the cilantro flavor I love.

Hummus with Cilantro

 

Hummus with Cilantro

3/4 c dried chickpeas
1 head garlic
1 Tbsp tahini
1 c yogurt, preferably the thick Greek kind
Handful of fresh cilantro, chopped
Salt and pepper

Soak the chickpeas overnight.  Preheat the oven to 350 degrees.  Drain the chickpeas and pour over more water to cover generously, bring to a boil, cover, and cook for about 30 minutes, until tender but still intact.

Meanwhile, roast the head of garlic in the oven for about 20 minutes, until the cloves feel very soft.

Drain the chickpeas, reserving a little of the liquid, and allow to cool for 5 to 10 minutes before putting into a food processor with the tahini, yogurt, chopped cilantro, and salt and pepper to taste.

Crush the roasted garlic cloves to release the sweet soft garlic pulp and add as much or as little as you like to the hummus.