Cranberry-Jalapeño Salsa

1 (12-oz.) package fresh cranberries

1/3 to 1/2 cup sugar

2 to 3 chopped green onions

1 seeded and chopped jalapeño pepper

1 tablespoon grated fresh ginger

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/4 cup chopped fresh cilantro

Tortilla chips

Garnish: lime wedges



Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.



Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.



Southern Living