My Thanksgiving gift to you: my #newmexico Cranberry Salsa recipe. Pick up a extra can of cranberry sauce, some jalepenos, cilantro and a purple onion. Everyone at your dinner table will thank you. I’m grateful to have you on this page, enjoying our walk through

It’s that time again!  I first posted this in November 2010, and have posted it each Thanksgiving since.  It’s too delicious NOT to have on your table.

This is the easiest cranberry salsa recipe in existence.  If you’re a total purist, make your own cranberry sauce from the directions on a bag of fresh cranberries.  If you’re in a hurry and have 22 other dishes to make (that’s me), use canned cranberry sauce.

And this isn’t just a Thanksgiving recipe – make it and take to a potluck and you’ll be deemed brilliant.  All the other guests will want your recipe.  That’s why you go to potlucks, right?

Ingredients:

Cranberry sauce (canned or fresh – you choose)

Jalapenos – seeded and deveined and chopped (1 or 2 or 3 – you choose based on who’s eating this salsa and how hot you want it)

½ purple onion, chopped

Fresh cilantro, chopped, at least a tablespoon (again you decide on the amount.  At my house we love extra cilantro.  At some houses they think it tastes like dirt.  I don’t invite those people over. . )

Lime juice (at least a teaspoon, and fresh is better.)

Garlic salt (pinch to taste)

Mix all ingredients together and serve with corn chips OR fresh veggies for dipping.

My suggestion is that you make this at least a day ahead of your big meal. Like almost everything, it’s better when you let the flavors sit together at least overnight.

Note:  There are about 927 recipes online for cranberry salsa.  I’m just giving you the easiest, quickest and as far as I can tell, the most warmly received.  Enjoy.  And be thankful.