When it's the new year, there's always room for one or two more healthy recipes to keep those New Year's resolutions alive! This healthy cranberry salsa is a tasty spin on the classic dip. Made with tart cranberries, cilantro, and peppers, it's a somewhat spicy dip that is delicious served with so many things: vegetables, chips, or as a sauce. No matter how you eat it, you're going to love it!
1bunch green onions (whites and light greens only)
1bunchcilantro (leaves stripped from stems)
112-oz packagefresh cranberries
2tspsalt (more to taste)
2lemonsfreshly squeezed (or limes)
Coarsely chop and seed the jalapeños into a food processor. I keep the seeds intact of two peppers for heat. Add chopped onion, cilantro leaves, whole cranberries, salt, sugar, and lemon juice. Don't worry about nicely chopping or dicing - the food processor will do it for you.
Pulse 5-6 times to incorporate. Scrape down sides of the processor and continue to pulse to achieve a good texture. I like this to be a little more coarse than a normal tomato salsa, about 5-7 more pulses. Spoon into a serving dish and enjoy!