Tex-Mex Cranberry Salsa

• 1/2 cup coarsely chopped sweet onion, like a Vidalia
• 1 fresh jalapeno, seeded, deveined & finely chopped
• 1 clove garlic smashed, peeled & chopped
• 1 1/2 cups fresh cranberries blanch to slightly soften
• 1/2 small juicing orange, scrubbed, unpeeled, quartered & seeded
• 3 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 2 tablespoons freshly squeezed orange juice
• 1/3 cup chopped cilantro
• 2 tablespoons chopped fresh rosemary
• kosher or sea salt to taste

1. Combine onion, jalapeno & garlic in food processor. Pulse to coarsely chop.
2. Add cranberries that have been slightly blanched to soften, orange quarters, vinegar, sugar & orange juice. Pulse in food processor until uniformly chunky. Stir in cilantro and rosemary. Season to taste with salt.
3. Rest at room temperature for at least 30 minutes. preferably one hour to allow flavors to meld and develop.
4. Refrigerate salsa until thoroughly chilled, 2 hours or more.
5. Covered and refrigerated, Cranberry Salsa will keep nicely for up to 10 days can be frozen as well.
6. Serve as a condiment with holiday roast turkey or in a bowl as an appetizer with sweet potato chips for dipping. Garnish with a sprig of fresh rosemary.

sweet onion, fresh jalapeufo, garlic smashed, fresh cranberries, juicing orange, apple cider vinegar, sugar, freshly squeezed orange juice, cilantro, fresh rosemary, kosher

Taken from food52.com/recipes/1542-tex-mex-cranberry-salsa (may not work)