Zippy Peppered Cranberry Relish

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!

• Ready In: 10 mins
• Serves: 12
• Yields: 4 Cups +

Ingredients

• 2 (12 ounce) bags fresh cranberries
• 1  cup fresh lime juice, and all the zest from all the limes. (zest first it is easier)
• 3  tablespoons  minced shallots
• 1  teaspoon salt
• 2  bunches cilantro
• 3  fresh jalapenos, minced seeds removed
• 1  tablespoon  fresh minced garlic
• 2 1⁄2 cups brown sugar
• 1⁄2 cup cracked black pepper, use large table grind size

Directions

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.