The varied flavors and seasonality of this salsa make it truly unique. So many types of tortilla chips are available these days. For my presentation I included red corn and white corn chips for the holidays.
1-2jalapeno chile pepper, cored, seeded and minced*
4tablespooncilantro, finely chopped
3scallions, thinly sliced
Juice of 3 fresh limes(approximately 1/3 cup)
1/3to ½ cup granulated sugar(use 1/3 cup, taste when salsa is combined and add more if needed)
Salt and Pepper to taste
Instructions
Combine cranberries and 1 quart of water in a sauce pan over medium-high heat. Bring to a boil and boil for one minute. Cranberries will begin to pop; do not over cook. Drain.
In a mixing bowl combine the garlic, jalapeno, cilantro, scallions and cranberries. Mix by hand, squeezing some of the berries to a pulp and leaving the rest whole.
Add lime juice, sugar and salt and pepper to taste. Serve with colorful tortilla chips or thin slices of peeled jicama.