Back during our first stint at Stanford, I invited a bunch of ladies over to our tiny apartment for a Christmas party. Everyone brought a dessert or appetizer to share, and boy am I glad.
My friend, Mary, brought this amazing salsa. I’m pretty sure it was the only thing I actually ate that night. I thought I had died and gone to avocado heaven. It hit the spot. Lucky for me, and you, I asked her for the recipe. I have been making this for close to nine years now, and it never disappoints.
I’ve put it on tacos. I’ve put it on chips. I’ve eaten it on a spoon. And I’ve probably put it on a crostini as well.
Cranberries can be a weird ingredient to find when it isn’t Thanksgiving. So over the years, I have learned to buy extra cranberries once they hit the shelves. Then I store them in the freezer to use over the next year. Unfortunately, avocados and cranberries aren’t ripe in the same season, but having some stored in the freezer is easy and makes me happy when I have them. Once a hankering for this yummy salsa hits, I don’t have to worry about scouring stores for cranberries.
- 1 TBS fresh lime juice
- 2 TBS honey
- 1 minced jalapeno (deseeded)
- 1/4 cup red onion
- 2 ripe avocados, cubed
- 3/4 cup frozen cranberries, halved
- 2 TBS fresh cilantro, chopped
- Sea salt and pepper to taste
In a large bowl, whisk together lime juice, honey, jalapeños, and red onion. Add avocados, cranberries, and fresh cilantro. Fold in gently as not to mash the avocado. Season with salt and pepper.