I know it sounds weird with the pepper in it but believe me it is fabulous! I got this recipe from my brother in law who runs Texas Restaurant Association in Austin, TX. Good served with meats like pork, turkey & chicken. Great to spread on sandwiches! Great as an appetizer served over the infamous cream cheese block with crackers such as wheat thins or sociables. You let it marinade overnight or 2 nights to meld. EVERYTHING MUST BE FRESH! Keeps forever in the fridge. ENJOY!

Ingredients

12 serv.

fresh cranberries↗2 bags
fresh lime juice, and all the zest from all the limes. (zest first it is easier)↗1 cup
minced shallots3 tablespoons
salt↗1 teaspoon
cilantro↗2 bunches
fresh jalapenos, minced seeds removed↗3
fresh minced garlic1 tablespoon
brown sugar↗2 1⁄2 cups
cracked black pepper, use large table grind size↗1⁄2 cup

Step-by-step instructions

1
Regular powdery pepper makes it really hot and too peppery.
2
**Do not attempt to crack or grind the pepper yourself**.
3
Combine all of the above in a food processor and pulse until it is the consistency of chunky salsa (probably will have to be done in 2 batches).
4
Blend together in a bowl, cover and refrigerate overnight or for 2 nights.
5
If you serve too soon it will be way too peppery.
6
Serve chilled.

Source: food.com

Original recipe ↗

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