This Thanksgiving recipe comes from Amy Marion in ASAP’s Local Food Research Center.
- 1 12-ounce bag of whole cranberries
- 1 bunch cilantro
- 1 bunch green onions, cut in 3 inch lengths
- 1 jalapeno, seeded and minced
- 2 limes, juiced
- 0.5 cups sugar
- Salt to taste
Combine all ingredients in a food processor. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature with chips.