Salsa & Condiments

Makes about 3 1/2 cups

• 1/2 jar (8 ounces) Frontera Chipotle Salsa
• ½ small red onion, finely diced
• 1 1/2 cups finely diced peeled jícama
• 1 cup chopped dried cranberries
• 3 tablespoons dark brown sugar
• 2 tablespoon cider vinegar
• 1 teaspoon lime juice
• Salt to taste
• ¼ cup coarsely chopped fresh cilantro

1. Combine the salsa, onion, jícama, dried cranberries, sugar and vinegar in a medium bowl. Taste and season with a little salt. Stir in the cilantro.