Richard Lambert, owner of Richard Lambert Tamales in Santa Barbara, California and founder of National Tamale Day, compiled his favorite recipes from a year he spent living in Mexico City. One of the featured dishes: this seasonally appropriate recipe for Holiday Cranberry Salsa.
Recipe and photo courtesy of Richard Lambert/Richard’s Mexico City Favorites: Recipes From My Year of Living in Mexico City
Makes 6 cups
12 oz. package fresh cranberries
½ c. granulated sugar
¼ c. cilantro, finely chopped
¼ c. green onions, thinly sliced
1 jalapeño pepper, seeded and minced
1 medium garlic clove, minced
¼ medium red onion, minced
½ c. Mrs. Miller’s Hot Pepper Jelly (available from Amazon)
1 T. orange zest
Juice of two limes
Combine cranberries with one quart water in a large saucepan over medium-high heat. Bring to a boil and after one minute, remove from heat, drain water, and place berries in a large bowl.
To the berries, add sugar, cilantro, green onions, jalapeño, garlic, red onion, Hot Pepper Jelly, orange zest, and lime juice.
Mix all the ingredients together, smashing some of the cranberries while leaving the rest whole. Add salt and pepper to taste. Serve immediately or place in refrigerator until you are ready to serve it.