The Brickyard Barn Inn's
Cranberry Salsa
(Makes about 3 cups salsa)

Write this one down as we have been asked for ten years to release this particular recipe. This is just a terrific dip for tortilla chips when you have fresh cranberries available. If not, freeze them and use later. What a refreshing surprise to make this in the summer for a patio party. Also great on turkey. Enjoy!

Ingredients:
   1 orange with thin peel, seeded, and cut into 8 wedges
   2 cups cranberries
   2/3 cups sugar
   1/8 teaspoon salt
   ½ green pepper, diced
   1 or 2 fresh Jalapeno peppers, seeded and finely diced
   3 Tablespoons fresh cilantro or parsley, chopped
   ¼ cup chopped pecans, toasted

Preparation:
Add the orange wedges to your food processor. Process until coarsely chopped, stopping to scrape the sides once. Remove oranges to another bowl. Now add cranberries, sugar, and salt to the food processor; pulse two or three times or until the berries are coarsely chopped. Transfer to the bowl with oranges and stir in the remaining ingredients. Cover and chill. Serve with chips as a side dish, appetizer, or as a condiment with poultry or pork.

Return to Recipes