Native Cooking

Apple-Cranberry Salsa

This "salsa" is very Woodland/East Coast and is delicious served with roast pork, duck , pheasant, or even chicken.

2 large, sweet apples (Macintosh or Granny Smith), cored and cut into 1-inch chunks

1 ½ cups fresh cranberries

6 tablespoons lime juice

4 tablespoons olive oil

4 tablespoons honey

2 cups onion, chopped

1 ½ cups bell pepper (red, yellow and/or green)

2/3 cup fresh cilantro

2 cloves garlic, minced

1–2 small cans chopped jalapeno

2 teaspoons salt

Fresh ground black pepper to taste

Put apples and cranberries in a food processor or blender and pulse...

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