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 like Cheese Straws and Dill Dip. 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.
Cranberry & Jalapeno Salsa
A sweet and tangy appetizer that comes together in minutes and can be made days ahead. I serve this with tortilla chips and margaritas.
Ingredients
- 2 16-ounce cans whole cranberry sauce
- 2 jalapeno peppers washed, seeded, and diced
- 2 scallions washed, stems cut, and diced
- 1 teaspoon cumin
- 2 teaspoons lime juice
Instructions
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In a medium bowl, mix together all of the ingredients. Chill for at least one hour before serving and serve with tortilla chips.
