Ingredients:

  • 12 oz fresh whole cranberries
  • 1/2 cup fresh pineapple chunks
  • 3 medium green onions, white and light green parts only
  • 1 medium jalapeño, seeded
  • 1/2 cup fresh cilantro leaves, loosely packed
  • 1 tbsp fresh ginger, grated
  • 1/3 cup organic cane sugar
  • 2 tbsp freshly squeezed lime juice
  • 1/4 tsp fine sea salt

Instructions:

  1. Prep the aromatics. Seed the jalapeño and roughly chop the green onions.
  2. Grate the ginger. Use a microplane to get exactly 1 tbsp of fresh ginger paste.
  3. Combine the base. Place the 12 oz fresh whole cranberries and 1/2 cup fresh pineapple chunks in the processor.
  4. Add the flavorings. Toss in the jalapeño, green onions, 1/2 cup cilantro, and 1/3 cup organic cane sugar.
  5. Season the mix. Pour in 2 tbsp lime juice and 1/4 tsp fine sea salt.
  6. Pulse with caution. Press the pulse button 5-8 times until the berries are coarsely chopped but not pureed.
  7. Check the texture. Scrape down the sides and pulse 2 more times if large berries remain.
  8. Taste and adjust. Dip a chip in; if it's too tart, add 1 more teaspoon of sugar.
  9. Transfer and chill. Move the salsa to a glass bowl. Wait at least 30 minutes for the sugar to dissolve completely.
  10. Final stir. Give it one last mix before serving to redistribute the juices that settled at the bottom.