This spicy salsa gives
a real kick to plain grilled pork chops, and is also a perfect
foil for a pork roast or a ham. If it’s not fresh cranberry
season, look for frozen cranberries in the freezer case. This
recipe makes a generous four cups, but the salsa keeps up to
2 weeks in the refrigerator.
Cranberry-Corn-Pepper
Salsa
- 2 tablespoons vegetable
oil
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 medium red onion, peeled and diced
1 (1-pound) bag cranberries
1 1/2 cups cider vinegar
2 cups granulated sugar
2 teaspoons crushed red pepper flakes
2 tablespoons freshly grated ginger
2 (10-ounce) cans corn
- Heat oil in large skillet
over medium-high heat. Sauté peppers, corn and onion for
2 to 3 minutes until beginning to soften. Add cranberries, cook
and stir for 5 minutes; add all remaining ingredients, cook and
stir until slightly thickened, about 5 to 8 minutes more.
Makes 4 cups.
Nutrition Facts per serving
(1/4 cup):
Calories 140 calories
Protein 0 grams
Fat 2 grams
Sodium 0 milligrams
Cholesterol 0 milligrams
Saturated Fat 0 grams
Carbohydrates 31 grams
Fiber 1 grams
Recipe provided courtesy
of Pork: The Other White Meat.
