Prep Time: 20 minutes
Cook Time: O
Yield: 11/2 cups
3 cups fresh cranberries, rinsed and drained
1 cup pomegranate arils
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded, and
1/2 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely grated fresh ginger
2 tablespoons fresh-squeezed lemon juice
Microgreens for garnish
Rinse, drain, and pick over cranberries (discarding all that are soft or bruised).
Place the cranberries in a food processor; pulse until finely chopped but not mushy.
Place chopped cranberries in a bowl, mix with pomegranate, onions, jalapeno peppers,
sugar, cilantro leaves, ginger, and lemon juice.
Cover with plastic wrap and refrigerate overnight so flavors develop (salsa will be
too sharp and tart to begin with).
Place in a bowl, garnish with microgreens, and serve with tortilla chips