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Cranberry Tomato Salsa
from the kitchen of Sharmagne Leland-St. John

2 cups cranberries
2 Italian plum tomatoes
1/4 cup minced cilantro
2 scallions minced
1 shallot minced
2 tablespoons fresh squeezed lime juice
1 tablespoon sugar
teaspoons seeded minced jalapeņo or serano peppers
1 garlic clove minced
salt and pepper to taste

Boil the cranberries in a pot of water until the skins begin to pop off. Between 1-2 minutes.  Drain well.  Place in a decorative bowl.  Add the tomatoes, cilantro, scallions, shallot, lime juice, sugar, peppers, and garlic.  Season to taste.  Serve with sturdy corn tortillas.


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