Thanks to everyone who entered our Annual Salsa Contest! We had 15 delicious salsas entered and tough decisions for our Board Candidate judges.
In the end the winning salsa was a cranberry salsa created by Holly Ludwigson. Here’s the recipe:
12-oz whole cranberries, chopped/food processed chunky (I used frozen that had mostly defrosted before putting them in the processor)
1 8-oz. can crushed pineapple, drained
2/3 cup sugar
1 cup finely chopped bell pepper any color
1 whole bunch cilantro leaves chopped
2 Tblsp. finely chopped yellow or white onion
1 jalapeno seeded and finely chopped (more if you want it HOT. If the jalapeno isn’t hot at all by itself, just add some of the white meat from the inside that is finely chopped…be careful!),
1/4 tsp. salt
Mix all together, cover and chill for at least 4 hours. It works best to use SCOOPS chips. This is supposed to be great over fish and chicken also.