Beautiful for the holidays.
Santa may want this under the tree instead of a plate of cookies.
You aren’t a Texan if you don’t like avocados. That’s an observation I made along time ago after moving here; with Mexican restaurants on just about every corner, guacamole is everywhere and there are good recipes and not so good recipes. You can’t go wrong with avocado, lots of cilantro, garlic, lime juice, jalapeño and a little salt and pepper. Sometimes I even throw in some chopped up tomato. Serve with a big bowl of warmed chips and I could make a meal on it.
I have made avocado finger sandwiches before (delicious), I love fried avocado and have even prepared it with an egg in the center, avocado egg rolls are delicious from The Cheesecake Factory. I have a recipe for deviled eggs (and who doesn’t like deviled eggs) that has guacamole mixed in with the mashed egg mixture and then a tad of salsa to garnish the top of the stuffed egg. (totally off topic)–Over Thanksgiving my daughter-in-law and I were talking about deviled eggs and how people shouldn’t mess with a traditional deviled egg. One of her friends and husband was over for Thanksgiving dinner and she brought deviled eggs. Delicious, (she messed with the traditional recipe) and she added minced jalapeño and cumin. They were so good. So I am taking back “messing” with the standard deviled egg. I will be adding cumin and jalapeño next week when I make some. But you can mess with salsa in so many ways.
Back to the avocado and cranberry salsa. My daughter made this one year for Christmas and the bowl was devoured in no time. I always love my daughter’s recipes, they definitely tend to be healthier than some of mine. This just happens to be one of Martha Stewart’s recipes. My dad was a big Martha Stewart fan and defended her even after she went away for awhile and when she returned, he was back to watching her cook.
So with holidays fast approaching this is a recipe that would be quick and beautiful to boot to take to a party or even to serve on Christmas Eve with some red and green tortilla chips. I think it would be delicious served next to a grilled pork loin, chop or tenderloin.
Ripening tip — I’ve always heard to put avocados in a paper bag but I was looking for maybe a quicker way. This is what I found at Avocadocentral.com. They say to put in a brown paper bag with an apple or banana and the enzymes from the fruit helps to ripen the avocado. Hope this works because I need them tonight.
I did a double recipe with four avocados. I’m sure it will go fast.
Handy dandy chopper at work.
Don’t chop too fine. Martha cut her cranberries in half. I think that’s too big but don’t cut to small if using a food processor.
About 10 pulls on the cord and you have perfectly minced onions.
If you will put the peeled avocado in a bowl of just plain water, that will prevent them from turning dark too quickly. (Julia Childs tip I picked up years ago.)
Cranberry Avocado Salsa
- 3/4 c. fresh cranberries
- 1/4 c. red onion chopped small
- 2 Tbsp. honey
- 2 Tbsp. chopped cilantro
- 1 jalapeno peppers minced
- 2 avocados chopped
- 1 Tbsp. lime juice
- tortilla chips or pita chips
- Additions I want to make next time-- zest of orange and pulp of 1/2 an orange chopped up. Add whole orange if doubling recipe. I will also add a sprinkle of cayenne pepper.
- I would probably double this recipe for 6 or more people.
- Chop the cranberries in your food processor (I used my handy dandy little pull cord chopper) along with the red onion, jalapeno peppers and cilantro. Peel the avocado and cut in 1/4" cubes. Add the chopped cranberries, red onion, peppers and cilantro. Stir in the honey and lime juice. Salt and pepper to taste. Serve with your favorite tortilla chips.