Cranberry Jalapeño Salsa Boats (Print View)
Tangy cranberry-jalapeño salsa nestled in fresh endive boats for a vibrant bite-sized appetizer.
# Components:
→ Salsa
01 - 1 cup fresh cranberries, finely chopped
02 - 1 medium jalapeño, seeded and finely diced
03 - 1/4 cup red onion, finely diced
04 - 1/4 cup fresh cilantro, chopped
05 - Juice of 1 medium lime
06 - 2 tablespoons granulated sugar
07 - 1/4 teaspoon salt
→ Boats
08 - 3 heads Belgian endive (about 24 leaves), separated and washed
# Method:
01 - In a medium mixing bowl, combine cranberries, jalapeño, red onion, cilantro, lime juice, granulated sugar, and salt. Mix thoroughly and allow to sit for 10 minutes for flavors to develop.
02 - Taste the salsa and modify seasoning as needed, adding additional sugar for milder tartness or more lime juice for increased tang.
03 - Place endive leaves neatly onto a large serving platter.
04 - Spoon 1 to 2 teaspoons of cranberry jalapeño salsa into each endive leaf.
05 - Serve immediately, or refrigerate salsa for up to 2 hours and assemble boats just prior to serving.
# Expert Advice:
01 -
- Brings a refreshing twist to holiday spreads
- Quick and easy vegetarian option for gatherings
02 -
- Endive boats can be replaced with mini sweet peppers or cucumber rounds if desired.
- The salsa works as a dip for tortilla chips or topping for grilled fish.
03 -
- Top with chopped toasted pecans or pumpkin seeds for extra crunch.
- Prepare salsa ahead (up to 24 hours) but fill boats right before serving for best texture.