Cranberry & Jalapeno Salsa

Ingredients

Yield:

Yield 8 cups

• • 24 oz fresh or frozen (thawed) BC cranberries
  • 1 cup dried cranberries
  • 8 tomatoes, peeled & seeded
  • 4 cloves of garlic, minced
  • 8 jalapeno peppers, seeded & finely diced
  • 4 cups white sugar
  • 2 cups white vinegar
  • 1 green pepper, finely diced
  • 1 red pepper, finely diced

Preparation

Difficulty:

easy

Time:

10 Minutes

Total Time:

50 Minutes

1. Method

   • Combine sugar and vinegar; bring to a boil.
   • Reduce heat and cook at a slow boil for 30 minutes.
   • Add remaining ingredients and cook for a further 20 minutes.
   • If the sauce is too thin, cook slightly longer.
   • Transfer to a storage container and let cool to room temperature.
   • Serve at room temperature or chilled.
   • May be stored for up to two weeks in the refrigerator.