Cranberry Salsa

I have a Halloween hangover.

What do they put in candy corn anyways? Crack?

Once you get started with it, it's nearly impossible to stop.

But the good news is, I have something for you that's also addictive, but MUCH better for you.

In fact, it's downright healthful.

Cranberries have anti-cancer properties, are high in antioxidants and loaded with vitamin C.

That's all just fine, but the bottom line here is the deliciousness of this salsa.

It's got that sweet-tart thing going on, with a little spiciness and lots of crunch. Eaten with a candy corn chip, you get just the right hit of salt too.

It was a a snap to make. And I'll be whipping up more at Thanksgiving. It'll be just right for snacking on in the afternoon, before turkey.

Now put down the candy corn and go make...

Cranberry Salsa

12 oz bag of cranberries

1/2 red bell pepper

1/2 onion

1 Granny Smith apple

1/4 - 1/2 cup sugar, depending on your taste

1-2 Tbsps. chopped jalapeno pepper, again depending on how spicy you like it

Zest of one lime

1/4 cup fresh cilantro, chopped

1/3 cup apple cider or apple juice

Cut pepper and onion into large chunks. Place them in food processor along with the cranberries. Pulse several times until the mixture is chopped finely. It's ok if some larger pieces remain.

Remove from food processor and place in a medium bowl. Mix in sugar, jalapeno, lime zest, cilantro and cider. Combine well. 

Serve with tortilla chips.

Thanks David, for this recipe. Love it. Don't know why I waited so long!