Saturday, December 18, 2010

Festive Cranberry Corn Salsa

Here is another holiday dish tradition that we absolutely love. While I don't use canned goods often, a few for a quick salsa is a valuable time-saver around the holidays.

We love serving this salsa with blue corn chips. They look so pretty together.

And it makes a great gift.

I always gift it with a bag of organic blue corn chips so it can be used immediately.  Crucial:  since the salsa hasn't been preserved, gift it immediately, and keep it refrigerated (tastes great for up to a week and can be frozen for a few months).  I always make a nice note card with the gift explaining this.

Cranberry Corn Salsa Recipe:
I found this recipe in Cooking Light Magazine a few years ago, but can't find a direct link to it. It is featured on this website, check it out for a printable version of the recipe.

1/4 cup diced red onion
2 tablespoons minced fresh cilantro (can substitute with parsley)
1 16 oz can whole-berry cranberry sauce (or same amount of leftover fresh cranberry sauce)
1 15.25 oz can whole-kernel corn, drained (I use no salt; for less corn, use the 7 oz can)
1 4.5 oz can chopped green chilies

Combine all the ingredients then chill in refrigerator at least 30 minutes to build flavors.

So, for something different this holiday season, or anytime, enjoy this cranberry corn salsa with blue corn chips, or your favorite corn chips. This salsa also tastes terrific with ham or pork, chicken or turkey sandwiches, and with cottage cheese.

For the fresh version of this Cranberry Corn Salsa, please see this post.

1 comment:

  1. I just love that salsa! My, you are a whiz in the kitchen.