There are certain Thanksgiving recipes that I come back to year after year; one is this insanely delicious umami bomb of a mushroom crostata, and another is a creative take on the overly cloying condiment that is cranberry sauce: cranberry salsa. There are so many roasted and baked items at Thanksgiving, and this condiment—made with only fresh, raw ingredients—adds a much-needed brightness and zip to everything else on the table, from the turkey to the stuffing.

Along with a giant, turkey-and-stuffing-filled meal, each Thanksgiving I look forward to heading to my hometown of Houston to get my fill of Tex-Mex, so I thought it’d be fun to incorporate an element of that into my favorite holiday condiment. Behold: Cranberry pico de gallo. Like its salsa counterpart, it manages to wake up the whole meal, and as a bonus, it’s great with tortilla chips if you have a bunch of leftover cranberries the next day.