Cranberry Jalapeño Salsa
Ingredients
- 8 cups fresh cranberries
- 2 cups minced cilantro leaf
- 1 cup chopped green onions
- ¾ cup coconut palm sugar or sweetener of choice
- 3 tbsp grated fresh ginger root (use the smallest hole on the grater, you want the tiniest pieces of ginger you can get)
- ½ cup fresh squeezed orange juice
- 2 tbsp orange zest
- 1 to 3 tbsp de-seeded and finely minced jalepeño (depending on how spicy you like it)
Instructions
- In a food processor or blender, mince cranberries into small pieces.
- Put minced cranberries into a bowl.
- Add the rest of the ingredients except cilantro to the cranberries and mix together thoroughly. Basically you need one orange to get the juice and zest that you need.
- Add cilantro.
- Let sit in a covered bowl for several hours to let flavors develop before serving.
Notes
How to Use: Serve as a spread on crackers and cheese. Serve as a salsa for chips or use a garnish for a meal.
Shelf Life: 3 days in the fridge