Title: Cranberry-Poblano Salsa
Categories: Salsa
Yield: 1 Recipe

6	oz	Package dried sweetened cranberries (Craisins)
		;water
1/2	c	Jalapeno jelly
1		Poblano pepper; finely diced
1		Shallot; finely diced
1/2	c	Chopped cilantro
		Seasoned salt to taste

Place cranberries in a small amount of water and microwave 3 minutes on high to soften. Drain and cool. Microwave jelly 30 seconds to liquefy. Mix cranberries, jelly, pepper, shallot and cilantro. Add seasoned salt. Refrigerate until chilled.

NOTE: Fresh raspberries can be substituted for some of the cranberries. For a spier salsa, sub a jalapeno or serrano for the poblano.

Grand Prize Winner at the Houston Medallion Salsa Challange, 1997

printed in Houston Chronicle, 7-15-98

typed and posted by teri Chesser 7/98

From: Teri Chesser Date: 07-17-98 (15:42) The Once And Future Legend (1) Cooking

previous

next