Cranberry Hatch Chile Salsa #SundaySupper

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Happy Sunday Supper everyone! We are smoothly transitioning from the season of giving thanks to the season of giving (and receiving, let’s be honest) gifts with our theme this week of Food as Gifts!

You will get lots of wonderful ideas for the family and friends in your life who enjoy a good edible present. Today I’m sharing a cranberry salsa/sauce, which probably prompted you to say or at least think, “Uh, Thanksgiving was last week, Julie. Maybe you need a calendar for Christmas.” I know, I know. But I firmly believe that cranberries should last us until January, and that they are just as comfortable on December holiday tables as they are on the Thanksgiving table.

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And since this is a gift from me, I had to go all Tex-Mex with it, giving you this wonderful, amazing Tex-Mex-y spin on the usual cranberry sauce. I used Hatch chiles, but you could easily sub in the same amount of jalapenos and it would be delicious. This is a bit spicy, and not nearly as sweet as some cranberry sauces, which I loved. It’s thick and beautiful.

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You can pass it around at a formal holiday table like you would at Thanksgiving, or I also loved it heated and then poured over a block of cream cheese to be scooped up with crackers. Or honestly, just eat it with tortilla chips in front of the TV. It’s perfectly at home that way! It is also lovely on leftover turkey tacos or enchiladas. I would know. 😉

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If you happen to have someone on your gift-giving list who loves spicy Tex-Mex inspired holiday-appropriate condiments, then you’re covered on what to get them – cross ‘em off the list and pat yourself on the back! Or, give yourself a gift this year. You work hard. You deserve it. Enjoy, everyone!

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{One Year Ago: Apple Cider Doughnuts}
{Two Years Ago: Pumpkin Cheesecake, Mole Poblano with Chicken Thighs}

Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

12 oz. fresh or frozen cranberries, thawed if frozen
½ cup granulated sugar
½ cup fresh squeezed orange juice
¼ tsp ground cinnamon
2 poblano chiles, roasted, peeled, stemmed, seeded and diced
2 Hatch chiles, roasted, peeled, stemmed, seeded and diced
¼ cup chopped toasted pecans
2 tbs finely grated orange zest
½ cup chopped fresh cilantro
¼ tsp ground cumin
Pinch of ground ginger
Pinch of cayenne
Kosher salt, to taste

In a large pot, stir together the cranberries, sugar, orange juice, and cinnamon. Cook over medium heat until the sugar is dissolved and the cranberries are soft, about 10 minutes. Remove from the heat.
Stir in the poblano and Hatch chiles, pecans, orange zest, cilantro, cumin, ginger, and cayenne. Add salt to taste. Refrigerate for 2 hours before serving. Stored in an airtight container in the refrigerator, it should keep up to 1 week.



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43 responses to “Cranberry Hatch Chile Salsa #SundaySupper

  1. I could hardly wait to see this recipe. I LOVE hatch chiles and have some in my freezer just waiting to be used for this salsa.

    • Texan New Yorker

      Thanks Renee! I still have a TON of hatch chiles in my freezer too, maybe another batch of this should be in my future. Haha!

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  4. Brilliant idea, Julie! Just like Renee, I’ve got more Hatch chiles in my freezer!

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  10. I would love the sweet heat you would get from this. What a gorgeous gift!!

  11. Wow, this sounds so good, the tart of cranberry with the heat of chilies= perfect!

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  15. I love cranberries so much, I don’t know why I don’t use them all year long. Pairing them with hatch chiles…Yumm-o!

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  17. Cranberries and peppers! Oh my gosh! I need this in my life!

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  20. Oh, my gosh, does this sound spectacular! I’m adding a bit of spice to my next cranberry relish…in fact, I plan to use your recipe 🙂

  21. 100 % completely agree, Julie. Cranberries are holiday berries =) Your post now has me actually craving a bit of your salsa atop a turkey taco!

  22. Cranberry salsa- what a delicious treat!

  23. Oh this sounds so amazing!

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  27. You totally know me – I am an addict for this kind of stuff!

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