Tomato-Cranberry Salsa

• 8 ounces fresh cranberries (2 cups)
• 1 small red onion, peeled and coarsely chopped ( 1/2 cup)
• 3/4 pound ripe tomatoes, cored, seeded and cut in 1/2-inch dice (about 1 3/4 cups), or 3/4 cup canned tomatoes, drained well and coarsely chopped
• 1 fresh jalapeno, seeded, deribbed and coarsely chopped, or 1 canned jalapeno, rinsed, drained and coarsely chopped
• 2 tablespoons fresh lemon juice
• 2 teaspoons Kosher salt
• 1/2 teaspoon ground cumin

1. Place cranberries and onion in a food processor.
2. Pulse until coarsely chopped.
3. Add tomato and jalapeno.
4. Pulse 2 to 3 times in short bursts just to combine.
5. Scrape mixture into a 2 1/2-quart souffle dish.
6. Cover with a lid or microwave plastic wrap.
7. Cook at 100 percent power in a high-power oven for 5 minutes.
8. Prick plastic, if using, to release steam.
9. Remove from oven and uncover.
10. Stir in lemon juice, salt and cumin.
11. Let stand until cool.

cranberries, red onion, tomatoes, fresh jalapeno, lemon juice, kosher salt, ground cumin

Taken from cooking.nytimes.com/recipes/391 (may not work)