Cranberry Salsa

• 1 bag (12 Ounce Size) Whole Fresh Cranberries
• 1/2 whole Small Onion
• 1 whole Jalapeno
• 1/2 whole Serrano Pepper (optional)
• 1/2 bunches Cilantro
• 1 cup Sugar
• 1 dash Salt
• 1 whole Lime, Juiced

1. Chop by hand or place the first 5 ingredients in a food processor.
2. Pulse till finely chopped, but not liquefied.
3. Put the mixture into a bowl.
4. Stir in remaining ingredients.
5. Cover it with plastic wrap and put it into the refrigerator.
6. Chill several hours or overnight.
7. Serve with chips or spread on a turkey sandwich.
8. Notes: 1/2 cup of Splenda can be used instead of the cup of sugar for those of us watching our sugar intake.
9. If you dont like it too spicy, when buying peppers look for the brown streaks.
10. This is not a sign of age.
11. The more brown streaks the hotter the pepper and if you remove the seeds and membrane of peppers before adding it to your recipe the heat-level of the pepper is lowered.

fresh cranberries, onion, jalapeno, serrano pepper, cilantro, sugar, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cranberry-salsa-7/ (may not work)