Trina's Low-Sugar Fresh Cranberry Salsa with Cilantro, Lime, and Jalapeno

Ingredients

• 1 bag fresh cranberries
• 3/4 cup any approved sweetener that you prefer
• 1 bunch green onions, sliced
• 1 bunch fresh cilantro, chopped
• 1 T olive oil
• 1 T fresh lime juice

Directions

1. Slice the green onions and chop the cilantro. Before you tackle the jalapenos, put on rubber gloves, and be mindful about keeping your hands away from your eyes and face. Try not to let any pepper juice spray as you work. Jalapeno seeds can also be irritating when ground in a disposal, so skip that if you are sensitive to the fumes. If handling fresh jalapenos is a concern, Green Tabasco Sauce works in their place.
2. Add the cranberries to a food processor or blender, then use short pulses until they are broken into smaller pieces but not pureed.
3. Sprinkle in whichever sweetener you are using, and pulse again briefly so it starts to blend through the cranberries.
4. Add the green onions, cilantro, jalapenos, or Green Tabasco Sauce, along with the olive oil and lime juice. Pulse until everything is finely chopped and evenly mixed. If you are uncertain about the heat from 2 jalapenos, start with one, taste, and then decide whether to add the second.
5. Transfer the salsa to a glass or plastic container that seals tightly, then refrigerate it for several hours or overnight.
6. Any extra salsa freezes nicely.