Ingredients
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1 cup fresh lime juice, and all the zest from all the limes. (zest first it is easier)
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3 tablespoons minced shallots
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1 teaspoon salt
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2 bunches cilantro
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3 fresh jalapenos, minced seeds removed
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1 tablespoon fresh minced garlic
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2 1/2 cups brown sugar
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1/2 cup cracked black pepper, use large table grind size
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2 (12 ounce) bags fresh cranberries
Instructions
- Regular powdery pepper makes it really hot and too peppery.
- **Do not attempt to crack or grind the pepper yourself**.
- Combine all of the above in a food processor and pulse until it is the consistency of chunky salsa (probably will have to be done in 2 batches).
- Blend together in a bowl, cover and refrigerate overnight or for 2 nights.
- If you serve too soon it will be way too peppery.
- Serve chilled.