HELLFIRE CRANBERRY SALSA (about 2 cups)
1 bag (12 ounces) fresh cranberries
1/3 cup toasted pecans
1/3 cup firmly packed brown sugar, or to taste
3 scallions, both white and green parts, trimmed and coarsely chopped
1 clove garlic, finely chopped
2 jalapenos, or more, seeded and coarsely chopped (for hotter salsa, leave the seeds in)
1/3 cup coarsely chopped cilantro
1/3 cup fresh lime juice, more to taste
1 tablespoon olive oil
coarse salt (Kosher or sea) and freshly ground black pepper to taste
- Spread cranberries out on a baking sheet and pick through them, removing any stems.
- Place the pecans and brown sugar in a food processor and coarsely chop. Add the cranberries, scallions, garlic, jalapenos and cilantro to the food processor and pulse to coarsely chop the cranberries.
- Add the lime juice and olive oil. Process just to mix. Taste for seasoning, adding more brown sugar and/or lime juice as necessary and season with salt and pepper to taste. The salsa can be refrigerated, bring to room temperature before using.
from Steven Raichlen, BBQ USA