Zippy Peppered Cranberry Relish |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I know it sounds weird with the pepper in it but believe me it is fabulous! I got this recipe from my brother in law who runs Texas Restaurant Association in Austin, TX. Good served with meats like pork, turkey & chicken. Great to spread on sandwiches! Great as an appetizer served over the infamous cream cheese block with crackers such as wheat thins or sociables. You let it marinade overnight or 2 nights to meld. EVERYTHING MUST BE FRESH! Keeps forever in the fridge. ENJOY! Ingredients:
2 (12 ounce) bags fresh cranberries |
1 cup fresh lime juice, and all the zest from all the limes. (zest first it is easier) |
3 tablespoons minced shallots |
1 teaspoon salt |
2 bunches cilantro |
3 fresh jalapenos, minced seeds removed |
1 tablespoon fresh minced garlic |
2 1/2 cups brown sugar |
1/2 cup cracked black pepper, use large table grind size |
Directions:
1. Regular powdery pepper makes it really hot and too peppery.
2. **Do not attempt to crack or grind the pepper yourself**.
3. Combine all of the above in a food processor and pulse until it is the consistency of chunky salsa (probably will have to be done in 2 batches).
4. Blend together in a bowl, cover and refrigerate overnight or for 2 nights.
5. If you serve too soon it will be way too peppery.
6. Serve chilled.
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