|
Comment on this
article
Cranberry Tomato Salsa
from the kitchen of Sharmagne Leland-St. John
2 cups cranberries
2 Italian plum tomatoes
1/4 cup minced cilantro
2 scallions minced
1 shallot minced
2 tablespoons fresh squeezed lime juice
1 tablespoon sugar
teaspoons seeded minced jalapeņo or serano peppers
1 garlic clove minced
salt and pepper to taste
Boil the cranberries in a pot of water until the skins begin
to pop off. Between 1-2 minutes. Drain well. Place
in a decorative bowl. Add the tomatoes, cilantro,
scallions, shallot, lime juice, sugar, peppers, and garlic.
Season to taste. Serve with sturdy corn tortillas.
Return to:
|