CRANBERRY SALSA WITH CREAM CHEESE

I left the seeds in my jalapeno for a little more heat. If you really like it spicy add two jalapenos. The cilantro and green onions are hiding underneath the cranberries but they’re in there.

This is what it looks like right after you process it. You need to let it chill in the fridge for a couple of hours to let the sugar work its magic on the cranberries.

INGREDIENTS

•  12 ounces fresh cranberries
•  3/4 cup granulated sugar (add more to taste)
•  1 jalapeno , seeded and chopped coarsely (leave the seeds in if you like it spicy)
•  1/2 cup cilantro
•  4 green onions
•  2 tablespoons lime juice
•  pinch of salt
•  2 8 ounce blocks of cream cheese

INSTRUCTIONS

1. Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.
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Full Instructions : www.the-girl-who-ate-everything.com

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