If I ever write a memoir it’s going to be titled Me, With a Book, In a Bar. Why? Because my husband has a side gig to his day job. He’s a fabulous singer and guitar player and now that he’s no longer in a band, he’s out on his own playing in pubs, wineries, breweries, and private parties. I love being his groupie and following his gigs, but often I don’t know anyone. So I end up sitting at the bar with a book or a notebook (to plot out books), way too introverted to talk to people. But when friends of ours join me at the winery, my girlfriend and I bring snacks. This Cranberry & Jalapeño salsa, served with tortillas, is one of my new favorite sweet/salty appetizers to bring to his winery gigs. It can sit out for hours and goes well with all adult beverages.
A sweet & tangy app that comes together in minutes and can be made days ahead. I serve this with tortilla chips and margaritas!
10 minPrep Time
10 minTotal Time
Yields 4 cups
- 2 16 oz cans whole cranberry sauce
- 2 jalapeno peppers, diced
- 2 scallions, minced
- 1/2 cup parsley, chopped (or cilantro, if you prefer)
- 1 teaspoon cumin
- 2 teaspoons lime juice
- Mix all ingredients together in a bowl.
- Chill and serve with tortilla chips.
This is an easy appetizer that can be made days ahead. It just gets better as it ages in the refrigerator. I'm not a fan of cilantro, but cilantro can be substituted for the parsley if you prefer.
Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes novels of suspense, adventure, and love. The author of the Romantic Suspense Deadly Force Series, her debut book Every Deep Desire releases on March 6, 2018 and is still available for pre-order.