Cranberry-Poblano Salsa

This was a grand prize winner at the Houston Medallion Salsa Challenge

1 (6oz) pkg dried sweetened cranberries (Craisins)*
water
1/2 cup jalapeno jelly
1 finely diced Poblano pepper*
1 finely diced shallot
1/2 cup chopped fresh cilantro
seasoned salt to taste (recipe developed with McCormick's)

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, melted jelly, poblano, shallot, and cilantro. Add seasoned salt. Refrigerate until chilled.

*Fresh raspberries can be substituted for some of the cranberries.

*For a spicier salsa, substitute a jalapeno or Serrano for the Poblano.

Source: Houston Chronicle-7/15/98