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Cranberry Salsa


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. 

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