1 bunch raw red-stemmed chard, stemmed and chopped
5 roasted green chiles, skinned, deveined, seeded, and chopped
1 serrano chile with seeds, minced
1 clove garlic, mashed with salt
2-4 tablespoons leftover cranberry sauce
juice of half a lime
orange juice
Start to puree everything but the orange juice in a food processor or blender. With the machine running, add enough orange juice (about 1/4 cup) for a nice salsa consistency. Taste and add salt if necessary.
From Gretchen
A place where members of the Flagstaff CSA can exchange recipes, share information about local food and become more inspired in the kitchen!
3 comments:
YUM! I am making this TONIGHT! Thanks!
This was AWESOME! We used it on quesadillas, it would also be good served with goat cheese and crackers, or as a dip for veggies, etc. I think next time I will either use a food processor to chop everything (except cranberries) or do it by hand very finely, and then stir in the cranberries last so they are more obvious (thus the Red and Green theme!) This made ALOT (2-3 cups?), and one thing I also might try is macerating the chopped greens first to decrease their volume a little bit. Thanks again!
This sounds delicious. I think I'll try it this weekend!
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