So, this happened:
It’s that time of year, y’all. Anything is possible. Even Thanksgiving nachos with smoked turkey, gravy, Monterey Jack and a cranberry-roasted tomatillo salsa.
A recipe for the salsa:
This is what I did. There are obviously a couple shortcuts for anyone could take if they wanted.
— 2 pints fresh cranberries, stemmed and rinsed
— 8-10 good-sized tomatillos, paper removed, washed and halved
— 5-6 garlic cloves, fresh or roasted
— 1 orange, zested, halved and peeled (white pith also removed)
— 1/4 cup fresh cilantro leaves, chopped
— 2 jalapenos, 1 stemmed and cut in chunks, the other stemmed and ribs and seeds removed (or leave them in for more heat)
— freshly ground spices: 1 tsp cumin, 1 dried guajillo chile, small knuckle-sized nub Mexican cinnamon
— 4 tbsp raw sugar
— 4-8 tbsp tequila
— healthy pinch coarse salt
— olive oil for drizzling
— Freeze cranberries and orange flesh at least 1 hour spread out on a rimmed sheet pan. (The freezing helps a lot with the texture later.)
— Preheat oven to 425. On another rimmed sheet pan, drizzle tomatillos with oil and sprinkle with salt. Toss to coat and place tomatillos face-down. Roast until skins begin to blister and blacken, about 15-20 minutes. When done, leave to cool to room temperature.
— In a food processor, combine tomatillos, garlic and spices and blend until smooth.
— Add in zest, orange flesh, cranberries and jalapeno and pulse into small chunks.
— In a large bowl, place cranberry mixture and add sugar, salt, tequila and cilantro and stir gently to combine.
— Refrigerate overnight and let come up to room temperature. If it’s still a bit too tart, add in a little honey. Too thick: more tequila or more orange juice — I’ll trust you to make the right choice.