It's beginning to look a lot like Christmas...Christmas Salsa, that is!
Winter storms came early to Roswell and all across southeast New Mexico, closing the roads that would have carried us to Tucson for Thanksgiving break. Since our time at home has been extended at least a few hours - and since I happened to have all of the ingredients on hand - I decided to toss together a batch of Christmas Salsa. Christmas Salsa? Does it have pine boughs and holly? Actually, the name comes from the colors. The official question of New Mexico is: Red or Green? This refers to chiles and/or chile sauce. And if you want both, you order "Christmas." So, this Christmas Salsa is red & green...but don't start looking for tomatoes, because you won't find any in this sweet/hot salsa. So, grab your bag of cranberries (red) and your jalapenos (green), and let's go! The first step is to rinse, sort and rough chop your cranberries. Since they like to roll and jump when you cut them, I placed my cutting board inside a jelly roll pan. It really helps