Sundried Cranberry Salsa

1.5 cups diced tomatoes
3/4 cup diced jicama
1/4 cup diced red bell pepper
1/4 cup diced red onion
4 tablespoons sundried cranberries
2 tablespoons chopped fresh cilantro
1/4 habanero chile, minced
2.5 tablespoons lime juice
1/4 teaspoon black pepper
1 teaspoon salt

Combine all ingredients in a bowl and allow
flavors to marry for a while before serving.
Keep refrigerated. Makes approximately one quart.

I prefer my salsas less chunky and more liquid-y, so I tossed everything in the food processor for a while. That being said, I think next time I will process everything except the jicama, and add it in afterwards to give it some crunch. Be careful with the habanero – you may want to handle it with kitchen gloves on. If you decide to make this recipe, give me a shout and let me know how it turns out.