Cranberry Salsa

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

12 ounces fresh cranberries
1 medium garlic clove, minced
1-2 jalapeno chile pepper, cored, seeded and minced*
4 tablespoon cilantro, finely chopped
3 scallions, thinly sliced
Juice of 3 fresh limes (approximately 1/3 cup)
½ cup granulated sugar
Salt and Pepper to taste

Instructions:
CRANBERRY SALSA So many types of tortilla chips are available these days. For my presentation I included red corn and white corn chips for the holidays. Ingredients:
8 servings

Combine cranberries and 1 quart of water in a sauce pan over medium-high heat. Bring to a boil and boil for one minute. Cranberries will begin to pop. Drain.

In a mixing bowl combine the garlic, jalapeno, cilantro, scallions and cranberries. Mix by hand, squeezing some of the berries to a pulp and leaving the rest whole.

Add lime juice, sugar and salt and pepper to taste. Serve with colorful tortilla chips or thin slices of peeled jicama.

From boulderlocavore.com