Cranberry Lime Salsa

Tools Used: Eco Cho, Santoku Chef Knife, Stainless Mixing Bowl, Citrus Press, Octagonal Bonmat, Mini Spatula

Ingredients

• 1 package (12 ounces) fresh cranberries, rinsed, stemmed, and picked over

• 2 large celery stalks, cut into 2-3 inch pieces

• 1/4 cup fresh cilantro

• 1 small white onion

• 1 jalapeno chile, seeded

• 1/2 teaspoon French Pantry Sel Gris Salt

• 1/2-3/4 cup sugar

• 2 tablespoons French Pantry Tahitian Lime Oil

• 1/2 fresh lime to squeeze

Directions

1. Working in batches, use Eco Chop to dice cranberries, celery, and cilantro.

2. Use Eco Chop to mince onions and jalapeno.

3. Add all ingredients to Stainless Mixing Bowl and stir well to combine.

4. Cover bowl with Octagonal Bonmat and refrigerate until ready to serve.

5. Stir just before serving and serve with tortilla chips.

* I never thought I would like this salsa, but the flavor is so unexpected! I have had many guests tell me they do not like cranberries but after they try it they are very surprised.

The salsa is a nice addition to the holidays with the beautiful color of the cranberries and the cilantro. I add 1/2 cup sugar but if you feel it needs more add 1/4 cup more.

Serve as an appetizer before Thanksgiving or its perfect to take to a party, plus no cooking needed!