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Ingredients:
2 cup fresh or frozen cranberries
1 larbe onion, chopped
4 cloves garlic, minced
1/4 cup cider vinegar
3 tbsp sugar
1 cup cranberry juice
1 tbsp mcfilhenny tabasco pepper
1 sauce
1 tbsp lee kum kee chili paste
1/4 cup chopped red bell pepper,
1 stem and seeds removed
1 red jalopeno chile, stem and
1 seeds removed, chopped
1 cup dried cranberries
Instructions:
: Place all the ingredients in a saucepan. Bring to a boil,
reduce the heat, and simmer for 45 minutes, or until the sauce is
thick. Cool and refrigerate.
: Serve as a condimentwith meat dishes use as a sandwhich
spread. Heat Scale: Medium
Servings: 2
How can you govern a country which has 246 varieties of cheese? Charles De Gaulle
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Cranberry-Chile Chutney Recipe brought to you by Mexican Recipes To-Go
