Gingery Cranberry Salsa

Chop Cranberries

Notes: Use a food processor for best results.

Ingredients

1 12–ounce bag of fresh cranberries

Instructions

Blitz cranberries in a food processor until broken down into a very finely chopped texture, being careful not to overly-chop or puree them.

Transfer to a bowl.

Combine with Sugar

Ingredients

1/3 cup sugar

Instructions

Toss cranberries with sugar.

Chop Aromatics and Mix

Notes: My jalapeños have been SO spicy lately – I added half a jalapeño to my last batch of this and it was still incredibly spicy! If you’re sensitive to spice, I would suggest using just a tiny little chunk of jalapeno. Also, be sure to remove all the ribs and seeds of the jalapeño as that’s what contains the most heat.If you don’t want to buy both herbs, I’ve made this with only cilantro, and only parsley, and it works well both ways!

Ingredients

half of a jalapeño, ribs and seeds removed

one 1-inch knob of fresh ginger root, peeled

1 clove garlic

1/2 cup fresh cilantro leaves

1/2 cup fresh parsley leaves

juice and zest of 1-2 limes (to taste)

1/2 teaspoon salt (more to taste)

Instructions

Add jalapeño, ginger, garlic, cilantro, and parsley to the food processor; pulse until finely chopped.

Mix into the cranberry bowl; add lime juice, zest, and salt.

Optional: Add Pistachios

Ingredients

1/2 cup salted roasted pistachios (optional)

Instructions

Add pistachios to the same food processor, pulse until finely chopped, and add to the cranberry salsa just before serving.

Rest the Salsa

Notes: This helps the cranberries tenderize and get super juicy, and the flavors will all come together so well!

Instructions

Let the salsa rest for 12-24 hours.