Margot Ziemer’s Cranberry Salsa

This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.

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1 cup water
1 cup sugar
12 oz. fresh cranberries
2 yellow caribe chiles, chopped
1 Tbsp. cilantro, minced
1 Tbsp. fresh lime or lemon juice
1/4 cup onion, chopped


Mix together the water and sugar in a medium saucepan. Add the cranberries and bring to boil. Boil for about 10 minutes, without stirring. Pour the mixture into a large mixing bowl and stir in the remaining ingredients. Cover and allow to cool at room temperature. Serve at room temperature and refrigerate any remaining salsa. Makes 2 cups. Excellent with poultry or seafood.

Recipe from Chile Pepper Magazine.