Spicy Cranberry Salsa

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Spicy Cranberry Salsa

 

1 teaspoon olive oil

1 onion, chopped

4 cloves garlic, minced

3 fresh serrano chilies, stemmed and chopped

1 cup dried cranberries

2 firm-ripe tomatoes, cored, seeded, and diced

1/2 cup apple cider

2 tablespoons chopped parsley

salt and pepper

 

In a 10- to 12-inch nonstick frying pan over medium heat, stir oil, onion,

garlic, and chilies often until onion is lightly browned, about 5 minutes.

Add cranberries, tomatoes, and cider. Simmer, stirring often, until cranberries

are soft when pressed, about 5 minutes.

Puree salsa mixture in a blender or food processor.

Add parsley, and season salsa with salt and pepper to taste. Serve at room

temperature.

Makes about 1 3/4 cups.

 

 

 

 

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