While we are missing our Texas traditions there are some wonderful Mexican traditions & foods as well. The Nochebuena is what name is given to both Christmas Eve & the Poinsettia Flower. Here is both a South of the Border recipe John enjoyed at the Cimaco restaurant & a Tex-Mex variety of Salsa made popular by the Houston Jr. League. This version of Cranberry Salsa recipe was given to me by my dear friend Carolyn.
Ensalada de Nochebuena Christmas Eve Salad
A traditional salad eaten during the Christmas season when the pomegranates and other ingredients are available. The bright colors make a brilliant presentation on the holiday table.
6 medium beets, peeled, cooked, and diced (optional, totally optional!)
4 oranges, peeled and sectioned, with membranes removed
4 Red Delicious apples, peeled, cored, and diced
1 medium jicama, peeled and cut into match stick strips
1 cup roasted peanuts
4 tablespoons sugar
1/4 cup rice vinegar
2 tablespoons olive oil
1/4 cup club soda
1 cup fresh pineapple cubes
1 head iceberg lettuce, thinly sliced
Pomegranate Dressing Makes 1.5 cups.
Seeds of 1 whole pomegranate, with some seeds reserved for garnish
1/2 cup sour cream
4 tablespoons sugar
1/2 cup apple juice
Combine all salad ingredients except the lettuce in a large nonreactive bowl and refrigerate for at least two to three hours. While the salad is chilling, make the Pomegranate Dressing. Combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree. Drain the salad and toss with Pomegranate Dressing. Serve on a bed of iceberg lettuce and garnish with reserved pomegranate seeds. Serves eight to 10.
A true holiday favorite at our house (Armadillo Bazaar included)! More Tex-Mex than Mexican.
1 pkg. fresh cranberries, chopped
1-8 oz. can crushed pineapple, undrained
2/3 c. sugar
1/2 green bell pepper, diced
1 fresh jalapeno, finely minced, or more depending on taste!
1/4 c. cilantro, chopped
2 T. onion, finely diced
1/4 tsp. salt.
Mix it all together a few hours ahead of serving & chill.