Well that is about all my brain can handle after the grueling cooking marathon that led up to Thursday’s thanksgiving feast. Always well worth it, but that last hour you have to think so hard to get everything ready and hot at the same time.
Thanksgiving may be over, but it is still prime season for cranberries. Put them to stellar use in this tart, spicy salsa that is just as perfect alongside turkey as it is served up with crackers or pita chips.
Cranberry Salsa With Cilantro And Chiles
4 teaspoons pumpkin seed oil (walnut or extra-virgin will work fine, too)
1/2 cup natural unsalted pepitas (shelled pumpkin seeds)
2 cups fresh cranberries (or frozen, thawed)
1 1/3 cups chopped green onions (dark green parts only; about 2 bunches)
1 cup chopped fresh cilantro
2 tablespoons minced seeded serrano chiles
6 tablespoons sugar
6 tablespoons fresh lime juice
1. Heat oil in skillet over medium heat. Add pepitas and stir until golden, about 1 minute. Transfer to plate; sprinkle with sea salt.
2. Place cranberries in food processor. Pulse until finely chopped. Transfer to a bowl then add onions, cilantro, and chiles.
3. Stir sugar and lime juice in another bowl until sugar dissolves. Add cranberry mixture and pepitas to lime juice mixture. Stir to combine.
Makes about 3 cups
Recipe from Bon Appétit
TALMA have nailed the late 70s/early 80s power alt-pop sound with their new song ‘Lifeline’. Digging that beat and the jangly guitar.
Check out TALMA on the band’s Website where you can learn of upcoming shows in London and buy their music.