12 oz. pkg. fresh cranberries
2 large ribs of celery, finely diced
1 small white onion, finely diced (about 4oz)
1-2 jalapeños, seeded and minced
1/4 cup fresh cilantro, chopped (I usually double this because I like cilantro)
1/2 t. salt
3/4 cup sugar
3 T. fresh lime juice
chips
In bowl or food processor fitted with metal blade, process the cranberries until coarsely and evenly ground. Transfer to a medium mixing bowl. Add all the remaining ingredients. Stir well to combine. Transfer to a serving bowl, cover and refrigerate until ready to serve. Serve with chips.
The salsa is best if made several hours ahead and up to a day in advance to allow the flavors to meld. We also enjoy this over turkey and chicken.
Submitted by Kimberly
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I made this with frozen cranberries and it was still quite tasty.
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