Gary's Apricot-Cranberry Salsa

  This popular recipe is great anytime of the year, but especially during the holidays due to its striking red and green colors!  Serve with your favorite tortilla chips or add to your leftover turkey or pork sandwich! OMG GOOD!

3/4 C dried cranberries*

1 C B & R Farms diced Dried Apricots

1-2 jalapeno peppers, seeded and finely chopped

1/2 medium red onion, chopped

1 garlic clove, minced

1/4 cup sugar, more to taste

1-2 limes

Sea salt and freshly ground pepper, to taste

1 very small bunch cilantro, finely chopped

Dash or two of hot pepper sauce

Put cranberries and apricots in sauce pan, add 1 1/2” water and boil for 3 minutes, until most of liquid is absorbed. Drain excess water & cool. Add jalapenos, onion, garlic, sugar & juice of limes. Add salt, pepper, cilantro & hot pepper sauce. Chill and serve.  Add additional lime juice, if salsa too dry. Adjust seasonings to taste.Makes 2 1/2 cups.

*You can subsitute fresh cranberries for dried.

TIME SAVER: This salsa can be made ahead and tucked away in the freezer.  Thaw completely and stir well before serving.