Recipe: Cranberry Lime Salsa and Raspberry Salsa with Lime

CRANBERRY LIME SALSA

2 cups frozen cranberries, thawed*
6 tablespoons honey (or to taste)
1 juice of one lime
3 tablespoons tequila
5 Jalapeno peppers, seeded and minced
3/4 cup chopped fresh cilantro

Sort through the berries, discarding any that are withered or soft. Place the remainder in a blender or food processor and puree until they are fairly smooth.

Scrape the puree into a bowl. Blend in the remaining ingredients. Adjust the flavor to taste. Cover and refrigerate overnight.

*If using fresh cranberries, freeze them first, then let them thaw partially. The berries will be juicier and not as tart. Frozen berries will keep for at least on year in plastic bags.

Makes 2 cups
Source: New York Times, 1990's

From: Thanksgiving Sauces, Relishes, Condiments (29)
Board: Holiday Cooking and Baking at Recipelink.com

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Editor's note:
Recipe: Framboise Salsa for Grilled Halibut (Raspberry Salsa with Lime)
Board: Daily Recipe Swap at Recipelink.com
From: Micha in AZ 8-16-2005

Canning Salsa - Cautions
Board: Canning and Preserving at Recipelink.com
From: Linda Lou,WA 8-18-2004