I've become a big fan of Salsa Verde, or "Green Salsa.” Related to Gooseberries, the tomatillos used to make it look like Chinese lanterns with green tomatoes inside. This year, I was in charge of cranberry sauces. I was a little tired of the typical cranberry incarnations, so I exchanged highly acidic tomatillos for cranberries, added a little extra sugar, water and voila! Salsa Colorado -- not only because I love my home state (I do) but because Colorado means "red," which this tangy topping is. You can use fewer or more jalapenos, depending on how hot you like things. This recipe will give your Salsa an initial kick, but it should only be medium hot.

1 bag fresh cranberries
1 bunch cilantro
1 1/2 roasted jalapeños
1 roasted yellow pepper
1/2 cup water
1/2 cup lime juice
1/2 cup sugar
1/2 red onion
1 medium pinch salt
Zest of one lime

Blacken jalapeños and bell pepper on a gas stove or in a broiler. Meanwhile, make a syrup with lime juice, water and sugar by boiling together for 2 minutes. Remove peppers from the oven. Remove stems and skins, as possible. Put everything in a blender or food processor and pulverize. If needed, thin with equal parts lime juice and water. Also feel free to add salt and sugar to taste. Eat with tofu, turkey, chips, or whatever might be lying around needing something to make it more interesting.