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CRANBERRY-CORN-PEPPER SALSA

Makes 4 cups.

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 sugar
2 teaspoons crushed red pepper flakes
2 tablespoons grated ginger
2 10-ounce cans corn 


Cooking Directions
Heat oil in large skillet over medium-high heat.

Sauté peppers, corn and onion for 2-3 minutes until beginning to soften.

Add cranberries, cook and stir for 5 minutes; add all remaining ingredients, cook and stir until slightly thickened, about 5-8 minutes more.
 
Serving Suggestions
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.


Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com