Ingredients
Scale
- 12 ounces fresh cranberries (thoroughly washed)
- 2 medium jalapeños (seeded and roughly chopped)
- 1/2 cup granulated sugar (adjust to taste)
- 1/3 cup fresh cilantro (chopped)
- 2 green onions (thinly sliced)
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon orange zest (optional)
- 1/4 teaspoon salt
Instructions
- Start by picking through your fresh cranberries. Discard any that are soft or bruised. Rinse the firm berries under cold water and pat them dry with a clean towel.
- Place the cranberries and the seeded jalapeños into a food processor. Pulse the mixture in short bursts. You want the pieces to be small and uniform, roughly the size of a grain of rice. Do not over-process, or it will become watery.
- Transfer the chopped cranberry mixture into a medium-sized glass mixing bowl.
- Add the sugar, chopped cilantro, sliced green onions, lime juice, orange zest, and salt to the bowl.
- Stir everything together with a large spoon until the sugar is well distributed and the ingredients are thoroughly combined.
- Cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator for at least 2 to 4 hours. For the best flavor, let it sit overnight.
- Before serving, give the salsa a quick stir to redistribute the juices that have settled at the bottom. Taste and add more sugar or lime juice if needed.
- Cook Time: 15 minutes