This is the dish that won me the September Cast Iron Cook competition in the neighborhood. The secret ingredient was cranberry, and I wanted to make something with some spicy kick to it. The recipe is dead simple, but it will take a little planning. If you start around lunch, it will be ready to serve as an appetizer before dinner.
Spicy Cranberry Salsa
- 12 oz dried cranberries
- Cranberry Juice (100% juice, not cocktail)
- 3 green onions
- 1/2 Cup cilantro (chopped fine)
- 4 jalapeno, minced
- Juice of one lime
- 1/2 tsp cumin
Transfer this mixture to a medium bowl and place bowl in an ice bath to bring down the temperature. When cooled to room temperature or below move to the refrigerator. Salsa is best is allowed to mellow for a few hours and let the flavors continue to blend.
I served this over two logs of goat cheese with some small crescent rolls, but honestly the salsa would be good over anything from pork loin to just served with chips.