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You will need to chop the fresh cranberries. A food processor makes short work of this. Just pulse cranberries until chopped. Peel (or leave apple peels on), core and chop 1 medium apple and chop 1/4 cup red onion or 3 green onions.
Prepare 2 jalapeno pepper. Cut away the stem, remove the seeds and finely chop.
Using a microplane or citrus zester, zest the lime.
After zesting the whole lime, cut it in half and juice to measure 1 tablespoon. To get the most juice from the lime, first roll it on the counter using the palm of your hand. Slice and juice.
Add the chopped veggies, cranberries and apple along with the lime zest, lime juice, sugar and salt to a large mixing bowl. Toss to combine. Stir in chopped cilantro or parsley.
Cover and chill the salsa for at least 20 minutes before serving. Longer is better up to 24 hours.
Makes 2 cups (8 1/4-cup servings)
- 1 bag (12 oz.) fresh cranberries, or frozen, unsweetened, chopped
- 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 jalapeno 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 (or fresh parsley if you prefer)
In food processor, pulse cranberries until chopped.
Transfer to a bowl; stir in the apple, green onion, lime zest, lime juice, jalapeno, sugar and salt. Stir in chopped cilantro or 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.
More appetizers you might like…
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