Red Currant Salsa

This recipe serves:  4

4 tablespoons red currant jelly
1 tablespoon minced jalapeño pepper, or to taste
2 tablespoons minced shallot
1 tablespoon fresh lime juice
1 tablespoon chopped parsley
1 tablespoon chopped scallions
1 teaspoon chopped cilantro
1. Thoroughly mix all of the ingredients together in a small bowl. (This can be done in advance and stored in the refrigerator for 2 to 3 days.)

Serve at room temperature with grilled meats, poultry and game.

Serving Size: 2 tablespoons

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