Yield: 12 Servings
|2 cups||Dried cranberries; such as ocean spray "cranberry raisins"|
|16 ounces||Cranberry sauce; whole berry|
|16 ounces||Jellied cranberry sauce|
|4||Roma tomatoes; seeded and diced|
|1||Bell pepper; minced|
|1||Stalk celery; minced|
|1||Jalapeno pepper; minced and seeded, optional|
|1 tablespoon||Chopped fresh cilantro|
Blend all ingredients thoroughly and refrigerate for at least a day before serving.
See: Brantley Beach's Chicken Wings with Cranberry Salsa SOURCEs: Foods for Superbowl Sunday, by Food Editor Ann Burger, Post & Courier, Charleston SC, Wed-Jan-21-98, www.charleston.net/pub/entertain/food/ >mc-Busted by Pat Hanneman mc-PER SERVING: 202.4CAL, 0.3G fat (1.3% cff) INDEX: Charleston Basics Condiments Elf-mail Make-Ahead Notes: It's this salsa that really sets Brantley's Chicken Wings with Cranberry Salsa apart. Chef Brantley Beach is at the Sunset Grille at Edisto Island. The salsa is also good with other chicken dishes, duck and turkey. More than enough for 12 wings.
Recipe by: Charleston Post & Courier 21-Jan-98 Posted to Digest eat-lf.v097.n023 by KitPATh <phannema@...> on Jan 21, 1998