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

1. Spread cranberries out on a baking sheet and pick through them, removing any stems.
2. 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.
3. 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