Cranberry-Jalapeño Salsa

By rbotzl01

Jane Hoke, Birmingham, Alabama,
Southern Living
December 2010

Photo: Jennifer Davick; Styling: Buffy Hargett

Make a festive holiday appetizer by combining fresh cranberries, green onions, and jalapeno pepper, and serving the fruit salsa with tortilla chips.

Ingredients

• 1 (12-oz.) package fresh cranberries
• 1/3 to 1/2 cup sugar
• 2 to 3 chopped green onions
• 1 seeded and chopped jalapeño pepper
• 1 tablespoon grated fresh ginger
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro
• Tortilla chips
• Garnish: lime wedges

Preparation

Step 1

Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.

Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.