This month at Cafe Burrito, we are offering the Thanksgiving Burrito. Basically like something you might make at home the day after thanksgiving, this thing has everything you know and love about the flavors of the holiday. But instead of just tossing corn and cranberry sauce in there, we use our own fresh homemade corn and cranberry salsas to really make it unique. Today I'm gonna show you guys how to make the cranberry salsa, but why go through all this work when you can just come down to Belmont and try one?
Food process the cranberries to mince them but don't go overboard, you don't want to end up with cranberry mush.
Thats the size you are looking for.
Some apples to cut the super tart cranberry flavor.
Mix well! I made a ton more than what the recipe lists.
Now it's time to make a thanksgiving burrito.
Thes has been a big hit at the restaurant so far. Come and get it before you get sick of all these flavors after next week!
1 12 oz bag of cranberries
2 cloves of garlic
2 tablespoons of honey
1 red onion
Pulse the cranberries and apples in smallish batches in the food processor to mince but not puree. Dice the onion and grate the garlic. Juice the lime. Toss everything into a large bowl and mix well.
The burrito itself has cornbread stuffing, pinto beans, roasted onion, pepper, and squash, turkey, corn salsa, cranberry salsa, cheese, and sour cream.