Wisconsin Cranberry Salsa

I know. It’s after the holidays and here I am posting a cranberry recipe. Is that so bad? If you try this cranberry salsa, you will be grateful I transcended the recipe-posting seasonal barriers to share this with you.

Here’s what you need to know about cranberries: Wisconsin is the leading producer of cranberries in the United States, harvesting more than 60 percent of the cranberry crop in America.

Not only is the cranberry Wisconsin’s top crop, but it’s also the official state fruit. Settlers of the Badger State started growing the cranberry back in 1860. Today there are more than 250 cranberry producers in the state, growing on more than 21,000 acres in central and northern Wisconsin.

And lucky for you, you can still buy fresh cranberries through the end of January. So, you still have plenty of time (ahhh… okay, so a week) to run to the store and buy fresh cranberries to make this.

Wisconsin Cranberry Salsa is the perfect blend of tart and sweet. Eat it with tortilla chips and you won’t be able to stop.

Ingredients

12 ounces fresh cranberries

1 granny smith apple, peeled, cored and chopped

1/2 medium red onion, chopped

1 large green pepper, chopped (red pepper will also work)

3/4 cup granulated sugar

1 TBS lime juice

1/4 cup fresh cilantro

1 jalapeno, seeded and diced

1/2 tsp salt

1/2 tsp pepper

Directions

Combine all the ingredients in a food processor and pulse until desired texture.

Refrigerate for several hours to allow flavors to meld together. Salsa can store in refrigerator for a week.

Serve with tortilla chips. Enjoy!