Cranberry Salsa

Note: check out the related link for pictures and cranberry-related ramblings.

Rinse cranberries, drop ‘em in a food processor, pulse till chunky.

In a bowl, mix chunky cranberries, sugar, salt, and lemon juice. Set aside.

Chop green onions and jalapeno. Remove seeds and ribs from inside the jalapeno to reduce heat, leave them in if you like to live dangerously.

Taste-test the cranberries. The tartness can be pretty extreme, so you may need to add sugar.

Mix cranberries, onions and jalapenos all together.

Seal up in a container and let it sit in the fridge overnight (at least). Salsa will only get better the longer it sits, but that first overnight rest is crucial to allow the sugar and lemon juice to break down the cranberries and make them yummy.

Best served with plain tortilla chips, but also good with crackers. Excellent as a relish on ham!