Mango Pomegranate Salsa

http://www.paperplatesblog.com/blog/2012/07/30/inspired-recipe-mango-pomegranate-murder-salsa

MANGO-POMEGRANATE "MURDER" SALSA

Ingredients

• 1 mango
• 1 red bell pepper
• 1 pomegranate
• 1 jalapeno
• 1/2 onion
• 1 bunch cilantro
• 1 lime
• salt
• honey (to taste)

Directions

Chop the mango and red pepper into evenly sized bits, about half an inch in size, and place in a bowl.

Slice open the pomegranate and remove the seeds from the white pith (membrane). With any luck, it'll bleed, making it the perfect ingredient for "murder" salsa. Place seeds into the bowl.

Finely dice one whole jalapeno. You can remove the seeds to reduce heat, or leave them in for added kick. Add into the bowl.

Score the open side of the onion half, using your knife to make shallow cuts vertically and horizontally. Then, slice the scored side, giving you a very fine onion dice. Add onion to taste.

Roll up a handful of cilantro and dice into a chiffonade, giving you fine ribbons of cilantro. Chop again for a finer dice. Add to your bowl.

Add the juice of one lime and a half a teaspoon of salt.

If your fruit is not quite ripe, add honey to taste.

Mix ingredients in bowl, making sure everything is well-distributed. Grab some tortilla chips and enjoy!

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Cranberry Christmas Salsa

http://saucyskillet.blogspot.ca/2011/12/cranberry-christmas-salsa.html

Cranberry Christmas Salsa
by Renée

Ingredients: Cranberry, center,
 and, clockwise from left,
jalapeno, onion, ginger,
chipotle pepper, pineapple,
cilantro, limes

 In a saucepan cook until slightly juicy

 1 bag of chopped cranberries
 2 tsp minced ginger
 1 tsp salt
 1 to 2 tsp smoked chipotle pepper 
 1 tsp cinnamon
 Juice from 1/2 a lime
Secret ingredient: 1 tsp cumin


 Don't cook this too long. You're just blending flavors a bit to take the tannic edge off the cranberries. If you want less spicy heat, substitute some liquid smoke for the powdered chipotle pepper, to your taste.

In a small skillet quickly sear 

1/2 medium onion diced

1 chopped jalapeno pepper

Again, don't cook for too long. You're just taking the edge off those onions and blending that jalapeno pepper a bit. Add this to the cranberries. Also add

a handful of crushed cilantro (optional)

1 chopped fresh pineapple
1/2 cup sugar

Crushing cilantro helps modulate that soapy flavor which so many folks dislike. Cilantro is the authentic salsa seasoning, but this salsa is great without it, too. I tried mint as a substitute and I felt like the cilantro tasted better.

I kept the pineapple fresh because it has an enzyme in it that prevents the cranberries from gelling up. That gives the dip a more usual salsa consistency.

Stir things up well and give this a taste test. Add more sugar if the cranberries turned out tarter than expected, or a pinch more salt if you think it's too sweet. This is incredibly delicious and gets more so after an overnight chill in that deep dark refrigerator. Serve the dip with some red and green tortilla chips and try not to eat — er I mean test — it all before the party!