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1 12 oz. pkg. fresh cranberries
1/2 c. sugar (or up to 1 c., to taste)
1 c. water

Put all ingredients in a saucepan over medium heat. Cook until
berries pop and the mixture thickens slightly. Set aside and cool.

2 fresh Jalapeno or Serrano chiles
3 cloves garlic, with peels still on
1/2 tsp. salt
1/2 c. finely chopped white onion
1/2 c. chopped cilantro
juice of 1 lime
salt, to taste

In a hot skillet, char the chiles until skin blisters and browns in
spots. Char the garlic until the papery skins are evenly browned.

Peel the garlic, and remove seeds from the chiles. Place cleaned
garlic and chiles in a blender with salt, lime juice and just
enough of the cranberry mixture to facilitate good blending.

Blend to a coarse paste. Add cranberry mixture and pulse to combine.

Rinse onion under cold water in a strainer and drain. Then stir
onion and cilantro into the mixture.

Season with salt to taste (add a little water if the mixture is too

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