This recipe comes from Kathy Jewett and her family: a delicious fall salsa with chips or on squash burritos or quesodillas.
Writes Kathy: "Except for the sugar and kosher salt, it can be made with all local ingredients!"
One might be able to use Maine Sea Salt and local honey or maple syrup to achieve a purely local salsa. If you're not a purist, lime juice is a nice addition.
Remove the seeds and veins from the peppers. Coarsely chop the cranberries, onion, cilantro and peppers. Place in saucepan over low heat. Add sugar and salt. Heat to bubbling, stirring frequently. Add some of the cider, stir and heat for a few minutes. Taste, and add more cider if desired. (Lime juice may be used in place of the cider.)
Cool and serve, or put hot salsa in pre-warmed jelly jars to can.
Makes 4-6 jelly jars of salsa
This recipe doubles easily.
Snell Family Farm - Buxton, Maine - 207.929.6166