2 Cups Frozen Cranberries
1/8 cup Fresh Mint
2 large Celery Stalks
1 small Onion
1 Jalapeño Pepper
1/2 teaspoon Salt
1/3 cup Sugar
– Let the cranberries come to room temperature. Then in two batches, pour the cranberries and mint into the chopper, and process for about 5 seconds, until finely chopped. Pour the chopped cranberries into a bowl.
– Cut the jalapeño in half, and remove the stem and seeds. Then loosely cut the celery and onion. Put the jalapeño, celery, and onion in the chopper. and process until finely chopped. Pour into the bowl with the cranberries.
– Add the salt, sugar, and limes to the bowl, and stir to mix all the ingredients.
– Pour the salsa into a container, seal with a lid, and refrigerate for at least 3 hours, and up to a couple of days before serving.