Gingery Cranberry Salsa

• bag of fresh cranberries↗12 ounce
• sugar↗0.333333 cup
• half of a jalapeño, ribs and seeds removed (see notes)0.5
• one 1-inch knob of fresh ginger root, peeled1
• clove garlic↗1
• fresh cilantro leaves↗0.5 cup
• fresh parsley leaves↗0.5 cup
• juice and zest of 1-2 limes (to taste)
• salt (more to taste)↗0.5 teaspoon
• salted roasted pistachios0.5 cup

Step-by-step instructions

1. 1

   Chop Cranberries: Blitz cranberries in a food processor until broken down into a very finely chopped texture, being careful not to overly-chop or puree them. Transfer to a bowl.

2. 2

   Combine with Sugar: Toss cranberries with sugar.

3. 3

   Chop Aromatics and Mix: Add jalapeño, ginger, garlic, and cilantro to the food processor; pulse until finely chopped. Mix into the cranberry bowl; add lime juice, zest, and salt.

4. 4

   Let It Rest (Optional): Let the salsa rest for 12-24 hours, if you can! This helps the cranberries tenderize and get super juicy, and the flavors will all come together so well!

5. 5

   Also Optional: add pistachios to the same food processor, pulse until finely chopped, and add to the cranberry salsa just before serving.