Southwest Cranberry Salsa with Jalepenos

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Course: This-That

Cuisine: Tex-Mex

Prep Time: 20

Total Time: 20

Servings:

No cooking required.

12 oz cranberries one 12 oz. bag fresh
¾ cup Sweetener
¾ cup green onion sliced
¾ cup cilantro chopped ,or use more sliced green onion
2 Jalapenos fresh Jalapenos (alternative: Green Tabasco Sauce), seeds removed and chopped
1 tablespoon olive oil
1 tablespoon lime juice fresh-squeezed

Chop the green onions and cilantro.
Then WEAR RUBBER GLOVES for chopping the Jalapenos, being careful not to touch your face or eyes or let the juice squirt up.
Put the cranberries into a food processor or blender and pulse until they are partly chopped.
Add sweetener of your choice and pulse a few times more to combine.
Add sliced green onions, chopped cilantro (if using), chopped Jalapenos (or Green Tabasco Sauce), olive oil, and lime juice.
Pulse until all ingredients are chopped and the mixture is well combined. (If you’re not sure about using 2 Jalapenos, add one and taste the mixture before you add the other).
Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.
If you end up with leftovers, this will freeze very well!