While I watched my friend’s kids the other day, I found in her fridge the most interesting salsa. It was made with cranberries and avocados, a combination I never would have come up with on my own. Since I knew she wouldn’t be home for another day, I figured I could try some. The flavors went together perfectly, and I was amazed at how good something could taste. It was the best salsa I had ever eaten.
I googled “cranberry avocado” and it immediately suggested the word “salsa”—apparently, it’s quite popular. The recipe on MarthaStewart.com came up first. As soon as I could, I tried out the recipe for myself.
Unfortunately, I found, as is often the case, that what I made was not as good as what I had tasted at my friend’s house. After some tweaking, though, I believe I found the right balance of flavors.
cranberry avocado salsa
1 tablespoon red onion, very finely minced
3 tablespoons honey
juice of 1 lime (2-3 tablespoons)
pinch of salt
1 teaspoon jalapeño pepper, very finely minced
1 cup cranberries, chopped in half
2 large, ripe avocados, chopped in small pieces
1 tablespoon fresh cilantro, chopped
In a bowl, whisk together onion, honey, lime juice, salt, and jalapeño pepper. Stir in cranberries. Cover, and let marinate for 4 hours, or over night. Carefully stir in avocados and cilantro. Serve with tortilla chips.