While browsing through a box of recipe cards (yes, recipe cards!) from my Mother I came across a few of my own from the 80’s. Food trends come and go—Matcha, acaí bowls and avocado toast are currently popular—and the 80’s were no exception. Quiche, blackened anything and spinach dip were all the rage as was salsa. Salsa became a staple, it gained in popularity as chefs tweaked and played with flavors. Tropical salsas, (hello Wolfgang Puck!) typically paired with the blackened fish, were de rigueur. I don’t remember where I found this recipe, but I made it often. Feeling nostalgic this holiday season, I thought I would revisit and add a few ingredients to bump up the flavor.
Simple to make, this relish is an easy last-minute appetizer or condiment for that turkey sandwich on Friday. We enjoy our Thanksgiving meal at dinner time, so for lunch it’s our tradition to have heavy appetizers. I will add this salsa to our lunch feast alongside homemade persimmon chips and root vegetable chips such as these from Terra Chips.
- 1/2 cup picked over fresh cranberries, finely chopped
- 3/4 cup apple (I used fuji) peeled and finely chopped tossed with 1 tablespoon lemon juice
- 1/2 cup chopped cilantro
- 1 tablespoon honey
- juice of one lime
- 1 teaspoon orange zest
- 3 scallions, thinly sliced
- 2 fresh jalapeños seeded and minced
- In a small food processor finely chop the cranberries and apples separately. Or chop by hand
- Place in a medium size bowl
- Add remaining ingredients
- Cover and refridgerate at least one hour
- Serve with root vegetable chips or persimmon chips