Makes 2 cups (8 1/4-cup servings)
1 bag (12 oz.) fresh cranberries, or frozen, unsweetened
1 medium Fuji apple, cored and chopped into small chunks (I do not remove peel)
1/4 cup chopped red onion (I used 3 green onions, both green and white parts)
zest of 1 lime
1 Tbsp. fresh lime juice
2 jalapeño pepper, without seeds, chopped
1/3 cup sugar (more or less depending on your preference)
1/2 tsp salt
1/4 cup loosely packed cilantro leaves (I use fresh parsley)
In food processor, pulse cranberries until chopped.
Transfer to a bowl; stir in the apple, green onion, lime zest, lime juice, jalapeño, sugar and salt. Stir in chopped parsley.
Cover and chill for at least 20 minutes and up to 24 hours. The color will deepen the longer it chills. Garnish with lime wedges, if desired. Serve with tortilla or other preferred chips.