Cape Goose Berry and Fish Pepper Salsa

Salsa, Hot Sauce, or Marinade

~1/2 cup cape goose berries (actual used based on harvest, 4 1/4 oz)

~1/2 cup fish peppers (actual used based upon harvest, 3 3/8 oz), rinsed and de-stemmed

1 medium sized red jalapeno (actual, 3/8 oz)

1 medium sized ripe tomato (actual, 3 3/4 oz)

1 large shallot (actual, 2 oz)

2 tsp minced garlic

1/2 tsp sea salt

1/2 tsp fresh ground black pepper

1/4 tsp ground cumin

1 tsp dried cilantro

1/2 tsp dried mexican oregano

1 can low sodium chicken stock (actual, 14.5 oz)

Place all ingredients into a sauce pan and bring to a boil over medium high heat, then reduce the heat, cover, and simmer for a total of 20 minutes or until the peppers and vegetables have softened.  Then remove from heat and let stand at least 10 minutes.  Then carefully blend the mixture until the desired consistency.  Carefully return the mixture to the sauce pan (if not using a stick blender) and bring back to a simmer for another 5-10 minutes until the desired thickness.  Finally, remember to taste and adjust the salt and pepper if needed.  Store refrigerated in between uses. Yielded ~ 2 cups.