Cranberry Salsa
Ingredients:
12 ounces fresh cranberries (about 3 1/2 cups)
1 seeded and chopped jalapeño pepper (two if you like it spicy)
4 chopped scallions
1 bunch coarsely chopped cilantro leaves and tender stems
The zest and juice of 1 lime
1/4 cup granulated sugar (add up to 1/4 cup more if you like your salsa on the sweeter side)
2 tablespoons grated or chopped fresh ginger
1 seeded and chopped jalapeño pepper (two if you like it spicy)
4 chopped scallions
1 bunch coarsely chopped cilantro leaves and tender stems
The zest and juice of 1 lime
1/4 cup granulated sugar (add up to 1/4 cup more if you like your salsa on the sweeter side)
2 tablespoons grated or chopped fresh ginger
Directions:
Place all ingredients in the bowl of a food processor. Pulse until finely chopped, 25 to 30 pulses. Taste and season with salt, transfer to a large bowl, and chill, covered, for at least 2 hours or up to 1 week. Serve over a brick of softened cream cheese.
Notes:
Instead of sacrificing all day (and the skin of your knuckles) grating ginger, put the ginger in the food processor first and pulse it to a fine consistency.