Colorful and incredibly good! A festive New Year's Eve appetizer that your guests won't be able to stop eating.
The sweetened, tart cranberries are crazy good with the lime and jalapeno.
It was a favorite on our Christmas Eve table and the recipe was requested.
I'll be serving it again as we watch the clock tick the minutes away and we begin a brand New Year!
Cranberry Apple & Jalapeno Salsa
slightly adapted from American Institute for Cancer Research
Makes 2 cups (8 1/4-cup servings)
1 bag (12 oz.) fresh cranberries, or frozen, unsweetened
1 medium Fuji apple, cored and chopped into small chunks (I do not remove peel)
1/4 cup chopped red onion (I used 3 green onions, both green and white parts)
zest of 1 lime
1 Tbsp. fresh lime juice
2 jalapeño pepper, without seeds, chopped
1/3 cup sugar (more or less depending on your preference)
1/2 tsp salt
1/4 cup loosely packed cilantro leaves (I use fresh parsley)
Cover and chill for at least 20 minutes and up to 24 hours. The color will deepen the longer it chills. Garnish with lime wedges, if desired. Serve with tortilla or other preferred chips.