Tag Archives: Epicure

Chunky Cranberry Salsa

Chunky Cranberry Salsa Hors d'oeuvre
Chunky Cranberry Salsa Hors d’oeuvre

By now, if you are a regular follower of this food blog, you have probably detected that I am a big fan of cranberries!  I am always developing recipes using these tasty morsels.

Chunky Cranberry Salsa
Chunky Cranberry Salsa

Today, I am sharing my newly-developed recipe for Chunky Cranberry Salsa. As its base, it uses my homemade cranberry sauce for which you can find the recipe here.  You need a good thick cranberry sauce for this, not a runny, watery version as many of the canned, commercial versions are. If a watery cranberry sauce is used, it will make the salsa too runny and messy. The photo below shows what the consistency of this salsa should be – it should “hold its own” and stay in place when used on nachos or crackers.

Chunky Cranberry Salsa
Chunky Cranberry Salsa

Any flavour of dry salsa seasoning available can be used in this recipe. I use the Epicure Brand, “Pico”, Salsa Mix which is a mild flavoring. If you are using another brand, or one that is quite spicy, just be aware that the amount this recipe calls for may not apply and you may need to adjust the amount you use.  Also, I use 1 1/2 – 2 tablespoons of the Epicure “Pico” seasoning but that can be altered according to taste.  However, I suggest making the salsa first with 1 1/2 tablespoons of the seasoning and then adding more according to your personal taste.  As the old saying goes, you can add more seasoning but you can’t remove it if you put in too much!

Almost any flavour of balsamic vinegar can be used, even a traditional white balsamic. I have used a honey ginger balsamic vinegar from our local Liquid Gold and All Things Olive store here in Charlottetown as this vinegar flavour pairs particularly well with the other ingredients in this salsa.

Chunky Cranberry Salsa on Nachos
Chunky Cranberry Salsa on Nachos

I use this salsa on nachos but it is also exceptionally good served on gourmet crackers. Simply top each cracker with a small slice of Brie or Gouda cheese and some shaved turkey.  Add a small spoonful of the cranberry salsa and, voilà, an instant hors d’oeuvre. Once you have the salsa made, it makes a quick, easy, and tasty hors d’oeuvre.

Chunky Cranberry Salsa Hors d'oeuvre
Chunky Cranberry Salsa Hors d’oeuvre

With the jewel-toned color of this salsa, this hors d’oeuvre also looks very attractive on a serving tray.

Chunky Cranberry Salsa Hors d'oeuvres
Chunky Cranberry Salsa Hors d’oeuvres

This salsa often finds its way on to my charcuterie boards, too.

It can also be used to top baked chicken breasts or grilled pork chops. It’s very versatile, especially if you already have cranberry sauce made and in the freezer.  Simply let the cranberry sauce thaw at room temperature and then mix up the salsa. It’s best if the salsa can be made and refrigerated for a couple of hours before serving to allow the flavours to blend and mellow.

Chunky Cranberry Salsa

Ingredients:

1 cup cranberry sauce
¼ cup red onion, finely chopped
½ cup Granny Smith apple, finely chopped
1½  tsp sugar
1¾ tsp lime juice
1½ – 2 tbsp Epicure “Pico” Salsa Mix, or to taste
2 tsp Honey Ginger White Balsamic Vinegar
1 tsp. finely grated orange zest
½ orange, finely chopped

Method:

In medium-sized bowl, mix all ingredients together. Cover and refrigerate for 2 hours before serving to allow flavour to develop.

Serve with nacho chips. May also be served as an hors d’oeuvre: Place slice of Gouda or Brie on favorite cracker. Add shaved turkey topped with a small dollop of chunky cranberry salsa. Can also be used as a topping on chicken or pork.

Store in sealed container for up to two to three days in refrigerator.

Yield: Apx. 1 2/3 cups

Chunky Cranberry Salsa
Chunky Cranberry Salsa

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Chunky Cranberry Salsa

Yield: Apx 1 2/3 cups

Jewel-toned cranberries transform into a versatile and tasty chunky cranberry salsa

Ingredients

  • 1 cup cranberry sauce
  • ¼ cup red onion, finely chopped
  • ½ cup Granny Smith apple, finely chopped
  • 1½ tsp sugar
  • 1¾ tsp lime juice
  • 1½ - 2 tbsp Epicure “Pico” Salsa Mix, or to taste
  • 2 tsp Honey Ginger White Balsamic Vinegar
  • 1 tsp. finely grated orange zest
  • ½ orange, finely chopped

Instructions

  1. In medium-sized bowl, mix all ingredients together. Cover and refrigerate for 2 hours before serving to allow flavour to develop.
  2. Serve with nacho chips. May also be served as an hors d’oeuvre: Place slice of Gouda or Brie on favorite cracker. Add shaved turkey topped with a small dollop of chunky cranberry salsa. Can also be used as a topping on chicken or pork.
  3. Store in sealed container for up to two to three days in refrigerator.
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Chunky Cranberry Salsa
Chunky Cranberry Salsa

 

 

 

 

Chunky Cranberry Salsa
Chunky Cranberry Salsa
Salsa
Cranberry Salsa

Rhubarb Salsa

Rhubarb Salsa
Rhubarb Salsa

I am always developing ideas for ways I can make use of rhubarb. We have a long-established rhubarb patch at the end of the garden that always produces large beautiful red stalks. It was planted circa 1993-94 and is the German Wine variety. Because of its rich red color, it lends itself to colorful dishes. While we freeze lots of rhubarb for winter usage, I try to make good use of it while it is fresh. There’s just something so satisfying in being able to go to the garden to pick a few stalks of rhubarb just as I need them for a dish I am making.

Rhubarb Salsa
Rhubarb Salsa

Today, I am sharing the recipe I developed for rhubarb salsa. As you know, there has to be some kind of base for the salsa – something that gives it its bulk, if you will. For example, in many salsas, that tends to be a tomato base. In my recipe, which is a sweet salsa, I am using rhubarb as the base. Use young, thin rhubarb stalks for this recipe.

Rhubarb Salsa
Rhubarb Salsa

Rhubarb cooks quickly and can fast become sauce in which case in loses its shape. For this recipe, cook the rhubarb for only about 1 minute (or even less) and then quickly rinse it with cold water to immediately stop the cooking process. The rhubarb should be fork tender and still able to hold its diced shape and not be mushy. Because rhubarb does lose some of its bright color when cooked, I have added some highly colourful fruits and vegetables to make the salsa attractive – i.e., chopped mango, crushed pineapple, red pepper, and red onion.

Rhubarb Salsa
Rhubarb Salsa

For sweetener, I have used maple syrup and you can use either plain syrup or a flavoured or infused version.  Any flavour of salsa seasoning available can be used. I don’t personally care for really spicy salsa so I have used the Epicure Brand, “Pico” salsa seasoning, which is a mild flavoring. Likewise, any flavour of balsamic vinegar can be used, even a traditional white balsamic. I have used a honey ginger balsamic vinegar which is available from our local Liquid Gold and All Things Olive store here in Charlottetown as this vinegar flavour works quite well with the other ingredients in this salsa.

Rhubarb Salsa
Rhubarb Salsa

This salsa can be used on nachos or as a topping for fish, pork, or chicken. It adds color and flavour to many dishes.

Rhubarb Salsa on Salmon
Rhubarb Salsa on Salmon
Rhubarb Salsa

Ingredients:

2 cups rhubarb, finely diced
⅔ cup canned crushed pineapple (with juice)
⅓ cup red onion, diced
¾ cup mango, diced
¼ cup red pepper, diced
Juice of ½ lime
1 tbsp maple syrup
1 tbsp honey ginger balsamic vinegar
Zest of ½ lime
2 tbsp. Epicure “Pico” salsa mix
Salt and pepper, to taste
1 – 2 tbsp chopped fresh lemon balm or cilantro leaves, to taste (optional)

Method:

Assemble ingredients.

Bring 1 cup of water to boil in pot. Add diced rhubarb and cook over medium heat for apx. 1 minute. Drain and immediately rinse rhubarb under cold water to stop the cooking process. Drain well and gently pat rhubarb dry with paper towel.

Combine crushed pineapple, onion, mango, and red pepper in bowl. Add the cooled rhubarb. Stir gently, trying not to break up the rhubarb.

In small bowl, whisk together the lime juice, maple syrup, vinegar, lime zest, salt and pepper.

Stir in the “Pico” salsa mix.

Pour over fruit and vegetables and stir gently.

If desired, add chopped lemon balm or cilantro leaves.

Refrigerate salsa at least 20 minutes before serving. Store in sealed container for up to two to three days in refrigerator.

Serve with nachos or as a topping on fish, pork, or chicken.

Rhubarb Salsa over Salmon
Rhubarb Salsa over Salmon

Rhubarb Salsa

Ingredients

  • 2 cups rhubarb, finely diced
  • 2/3 cup canned crushed pineapple (with juice)
  • 1/3 cup red onion, diced
  • ¾ cup mango, diced
  • ¼ cup red pepper, diced
  • Juice of ½ lime
  • 1 tbsp maple syrup
  • 1 tbsp honey ginger balsamic vinegar
  • Zest of ½ lime
  • 2 tbsp. Epicure “Pico” salsa mix
  • Salt and pepper, to taste
  • 1 – 2 tbsp chopped fresh lemon balm or cilantro leaves, to taste (optional)

Instructions

  1. Bring 1 cup of water to boil in pot. Add diced rhubarb and cook over medium heat for apx. 1 minute. Drain and immediately rinse rhubarb under cold water to stop the cooking process. Drain well and gently pat rhubarb dry with paper towel.
  2. Combine crushed pineapple, onion, mango, and red pepper in bowl. Add the cooled rhubarb. Stir gently, trying not to break up the rhubarb.
  3. In small bowl, whisk together the lime juice, maple syrup, vinegar, lime zest, salt and pepper. Stir in the “Pico” salsa mix. Pour over fruit and vegetables and stir gently. If desired, add chopped lemon balm or cilantro leaves.
  4. Refrigerate salsa at least 20 minutes before serving. Store in sealed container for up to two to three days in refrigerator.
  5. Serve with nachos or as a topping on fish, pork, or chicken.
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Thank you for visiting “the Bistro” today.  If you enjoyed this posting and recipe, please share it on your social media websites.

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Join My Island Bistro Kitchen on Facebook

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Rhubarb Salsa
Rhubarb Salsa