Yield 3 cups
If this version just isn’t hot enough for you, you can add more chiles
Cook down fresh cranberries, lime juice and honey down for 20 minutes on medium-low heat, then let cool.
Pulse all the ingredients in a food processor until well minced. Store in airtight container in the refrigerator fridge overnight to let the flavors marinate.
Serve cold the next day. Store leftovers in an airtight container for 1 week.
Take note: Once you process the ingredients, it will taste pretty bland. And you’ll probably get hit right in the face with the punch of fresh jalapeño. After recovering from that, you’ll probably think: meh. … But don’t worry. By storing the ingredients in an airtight container in the fridge overnight, the juices begin to mingle, the flavors begin to samba, and the taste of this cranberry salsa becomes perfect.
(Photo: Mykal McEldowney/IndyStar)
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/celebrate/thanksgiving/cranberry-jalapeno-salsa/