I love sweet-spicy salsa. Sara brought some of this over the other night, and it was love at first bite. This recipe came from Sara’s friend, Joy, who just released a cookbook called “Bliss” (order it here). The salsa takes 5 minutes to make, and about 2-4 hours in the fridge to let the flavors mix together. Perfect for a holiday partay. Yummy.
1 bag fresh cranberries, washed
1 handful cilantro
1-3 serrano or *jalapeno pepper
1/2 chopped red onion
1 clove garlic
1 tablespoon grated lime peel
1/2 teaspoon salt
1/2 cup sugar
1 tablespoons lime juice
Wash and remove seeds from jalapeno, using food handlers gloves, or plastic sack. In a food processor, place cranberries. cilantro, pepper, garlic and red onion.
Stir in sugar, salt and lime juice. Cover and refrigerate for 2-4 hour to allow flavors to mix. If serving over cream cheese, drain excess juice before using. Serve with tortilla chips.
-*I used one jalapeno, but more could be used if you like your salsa hot.