It’s holiday time with Thanksgiving now behind us, Christmas on the horizon and then New Year’s Eve and New Year’s Day. Let’s hope you have an opportunity to make this Cranberry Relish sometime during the coming weeks. If not, save the recipe and be sure to try it next Thanksgiving.
It truly is very good and will change your tune from always having the canned “jellied cranberry sauce” or the other canned “whole cranberry sauce”. I don’t know why anyone would do that when a relish like the one pictured above is so easy and yummy!
And if all is not consumed during the holiday meal, there are many uses for the leftovers. I love to warm it and spoon it over pound cake then top with whipped cream! You can make a Cranberry Crumble with it, too. Or make little Cranberry Hand Pies. Or make pancakes one Sunday morning and warm up a bit of Cranberry Relish to use as a topping! Or try it on waffles! Get creative! I’ve even been known to just eat it straight from the container. It is THAT good!
Today I made Ree Drummond’s (Pioneer Woman) Restaurant Style Salsa but I made a small tweak. I like my salsa spicy hot! I’ve become quite addicted to Mrs.Renfro’s Habanero Salsa. Yes, it is quite tasty. I think if given a straw, I could drink it from the jar.
So, with that being said, this homemade restaurant style salsa had ALOT to live up to, you know? So, I used one can Rotel Mild and one can of Rotel Fire Roasted. That was my tweak. For me, it’s just the perfect blend. You can certainly adjust those Rotel flavors to suit your preference.
I have to say I’m in love with this new salsa! Talk about needing a straw! I’ve eaten two bowls of it tonight! Very delicioso, to say the least. And you can tell it’s fresh! You can taste the fresh cilantro, the lime juice, and the jalapeno. Every now and then I’ll get a kick of the jalapeno. Oh my!
My best suggestion is to have iced tea on hand, water with lemon or a gigantic picture of margaritas! You’ll need one or the other! But it’ll be worth it!
1 whole Jalapeno peppers quartered and sliced thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Cumin
1/2 cup Cilantro chopped
1/2 Lime juiced
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you desire. Test seasonings with a tortilla chip.
Refrigerate at least one hour before serving for flavors to blend.
It’s almost Memorial Day and that means its barbecue time! Actually here in Georgia, anytime is barbecue time. I’ve been known to crank up my Weber gas grill even in the snow! And I’ve been seen on my patio with an umbrella, grilling a burger or piece of chicken! Yes, I’m a die hard grill master! There’s nothing like it.
I have many fond memories of my family grilling on holiday weekends, usually on our boat at the island or at the lake house. We’d always have hamburgers, hotdogs, and usually some venison sausage. The best sausage in the land!
For me, I’ll put anything on the grill – hamburgers, hotdogs, steaks, sausages, vegetables, seafood, and pizza is the best. For Memorial Day, I’ll be grilling some chicken and I’ll be using this wonderful barbecue sauce. This recipe has just enough kick in it to make it fun and it’s quite flavorful as well. Make some today so you’ll have it for the holiday or any day for that matter.
1 whole Chipotle pepper, canned in adobe sauce minced with seeds
¼ teaspoon Ground cayenne pepper
Melt butter in medium saucepan over medium heat. Add garlic, stir 30 seconds. Stir in ketchup and remaining ingredients. Bring to boil. Reduce heat to medium-low, simmer until reduced to 1⅓ cups. Season with salt and pepper. Cool slightly. You can at this time use an immersion blender to completely blend Chipotle pepper with other ingredients.