For salsa with a kick, throw in the whole jalapeño; remove the ribs, veins, and seeds of the pepper for a milder version.
- 1 lb. fresh cranberries, halved
6 tablespoons sugar
1 jalapeño, minced
1/4 cup freshly squeezed lime juice (from 2 limes)
Sea salt, to taste
Green onions, thinly sliced, for garnish (optional)
- Combine first 4 ingredients together, stirring to combine; season with kosher salt to taste. Return to refrigerator for at least one hour to allow salsa flavors to meld together. Garnish with green onions and serve.
Makes about 4-1/2 cups.
- Condiments/Sauces, Salsa
- North American