Yield: Yields 4-1/2 cups.
With a spicy jolt from the serrano chile, this salsa is a refreshing take on the traditional accompaniment to a roasted bird, yet the flavors blend gracefully and don’t overwhelm. Leftovers are delicious with tortilla chips or spread on a turkey sandwich.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Delicious! It's sweet, and flavorful with a variety of textures and depth! Love it! Excellent with Tostitos Scoops for just a touch of salty with all the sweetness!
Such a refreshing salsa! I brought this to bible study around Thanksgiving and it was a big hit. Colors are beautiful. I recommend using red serranos just for the warmth of different colors of red.I have tried this with a few different serving breads. Scoop tortilla chips are good, but our favorite was croissant pieces. Mmmm!
Great recipe and pretty to look at, too! Be sure to use "scoop" tortilla chips (or make your own) when you use as an appetizer - pieces fall off of regular chips. The sweet, tart and heat create a party in your mouth! AJBB
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?