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Hatch Chili Cranberry Salsa 

Hatch Chili Cranberry Salsa 

This tart-and-spicy salsa pairs well with blue corn chips, or can be served with sliced raw veggies such as zucchini or other squash for low-calorie snacking. Save any leftovers to serve slightly warmed, atop grilled chicken or fish.

Hatch Chili Cranberry Salsa 

Ingredients:

2 cups fresh cranberries
2 Hatch chile peppers, roasted, seeded, minced (you can substitute Anaheim or Serrano chile peppers)
1 cup chopped fresh cilantro
1/2 onion, minced
1 bunch green onions, chopped
2 tablespoons raw sugar (or stevia)
3/4 cup fresh lime juice
1/2 cup roasted, salted pepitas (pumpkin seeds)

Directions:

Place cranberries in processor and blend until finely chopped. Transfer to a large mixing bowl and add chiles, cilantro, onions, and green onions. In a small bowl, stir together the sugar (or sweetener) and lime until sugar dissolves completely. Toss lime juice mixture and pepitas into cranberry mixture and serve. Makes about 12 quarter-cup servings.

Refrigerate any leftovers in a covered, airtight container.

Recipe used with permission by registered dietitian Molly Kimball, columnist for NOLA.com|The Times-Picayune.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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Reading Farmers' Almanac on Tablet with Doggie

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