Tomato-Cranberry Salsa

Ingredients

• 8 ounces fresh cranberries (2 cups)
• 1 small red onion, peeled and coarsely chopped ( 1/2 cup)
• ¾ pound ripe tomatoes, cored, seeded and cut in 1/2-inch dice (about 1 3/4 cups), or 3/4 cup canned tomatoes, drained well and coarsely chopped
• 1 fresh jalapeno, seeded, deribbed and coarsely chopped, or 1 canned jalapeno, rinsed, drained and coarsely chopped
• 2 tablespoons fresh lemon juice
• 2 teaspoons Kosher salt
• ½ teaspoon ground cumin

• Nutritional Information

  • Nutritional analysis per serving (18 servings)

    13 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 284 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 1/4 cups

Preparation

1. Place cranberries and onion in a food processor. Pulse until coarsely chopped. Add tomato and jalapeno. Pulse 2 to 3 times in short bursts just to combine.
2. Scrape mixture into a 2 1/2-quart souffle dish. Cover with a lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 5 minutes. Prick plastic, if using, to release steam.
3. Remove from oven and uncover. Stir in lemon juice, salt and cumin. Let stand until cool.