This is the salsa we make as soon as cranberries appear during the fall at the grocery stores here. I only hope you can still find them in stock because you MUST make this. It is delicious. Spicy and sweet and tangy all in the same bite.
It's almost worth moving to Maine for unlimited cranberries...almost!
1 (12oz) pkg fresh cranberries
2/3 c sugar
1/4 c chopped red onion
1 chopped whole jalapeño pepper (seeds & all)
1 small green bell pepper, chopped
1 (8oz) can crushed pineapple, drained
1/2 t salt
1/3 c chopped fresh cilantro
Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add onion, jalapeño and green pepper, pineapple, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.
Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.