This salsa is really good, and rather unique. It's sweet and tart, but also a little spicy and on the savory side. It's actually kind of hard to describe, but I love it, and most of the women who have tried it love it as well. For some reason most guys don't like it, but I did bring it to a potluck the other day and one guy came up to me to tell me that he loved it, so there are obviously exceptions!
I always serve this salsa with tortilla chips, but think it would also be great served over cream cheese with crackers, in the style of the traditional low effort but mind blowingly tasty cream cheese and jalapeno jelly appetizer. It would also be an interesting alternative to cranberry sauce at Thanksgiving or on turkey sandwiches. It would also be a good appetizer recipe to make if you expect vegan guests and want something different from regular salsa.
Quick Note: The onion can get very overwhelming in this salsa, you really do not want very much. A quarter of a small onion doesn't sound like a lot, but stick with that amount, at least the first time you make it! Also, don't just dump everything into the food processor at once or you risk over processing the cilantro and cranberries.
Cranberry Salsa
leafy parts of 1 bunch of cilantro
12 oz cranberries, rinsed and any icky ones picked out
1 granny smith apple
1/4 small red onion (take the "small" part to heart!)
1 jalapeno, veins and seeds removed
3 Tbsp lime juice
2/3 C sugar
Pulse cilantro in a food processor and then dump it into a large bowl. Add cranberries to food processor and pulse until they're finely chopped. Add to the bowl with the cilantro. Cut apple, onion, and jalapeno into large chunks and place in food processor with lime juice. Pulse until as chopped up as you'd like. Add to bowl with the cilantro and cranberries, then stir in sugar.
Let salsa sit in the fridge for a few hours before serving so the flavors can marry, then serve with tortilla chips.
Yield: about 3 cups of salsa
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