Sundried Cranberry Salsa

by Robert

1 1/2 cup diced tomato
3/4 cup diced jicama
1/4 cup diced bell pepper (green or for a sweeter flavor red)
1/4 cup diced red onion
4 Tbs sundried cranberries
2 Tbs chopped fress cilantro
1/4 of one habanero chile finely minced or 1 whole serrano chile finely minced
2 Tbs fresh lime juice
1/4 tsp black pepper
1 tsp salt

Combine ingredients in a bowl and allow the flavors to marry a bit before serving. Keep refrigerated. Sundried Cranberry Salsa is a tasty accompaniement to fowl, pork, and enchiladas -and it's dynamite on salmon. Makes approximately 1 quart. This recipes easily doubles. In fact I usually make 3 quarts at a time.

Warning: Habanero chiles are the hottest chile on the planet! This is why you only need 1/4 of one pepper to make one quart of salsa. Wear gloves and use a plastic cutting board that can be washed in the dishwasher. Don't try washing the board by hand because the vapors from the chile could make you cough.

This recipe comes from El Cocodrillo in Pacific Grove. CA