• 1 (12-ounce) bag of fresh cranberries
• 1/3 cup sugar
• Half of a jalapeño, ribs and seeds removed (see notes)
• 1-inch piece of fresh ginger, peeled
• 1 garlic clove
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• Juice and zest of 1–2 limes (to taste)
• 1/2 teaspoon salt (more to taste)
• 1/2 cup salted roasted pistachios (optional)

Instructions:

1. Chop the Cranberries: Use a food processor to pulse the cranberries until they are finely chopped, but be careful not to over-process them into a puree. Transfer the chopped cranberries to a mixing bowl.

2. Mix with Sugar: Add the sugar to the cranberries and toss well to combine.

3. Prepare the Aromatics: Place the jalapeño, ginger, garlic, and cilantro in the food processor. Pulse until finely chopped. Add this mixture to the cranberries, then stir in the lime juice, zest, and salt.

4. Let It Rest (Optional): If you have time, let the salsa sit in the fridge for 12–24 hours. This will allow the cranberries to soften, release their juices, and let the flavors meld together.

5. Optional Pistachios: If using pistachios, pulse them in the food processor until finely chopped, then mix them into the salsa just before serving.

Notes:

• Jalapeño Spice Level: If your jalapeños are especially spicy, you may want to use only a small piece or omit it entirely. Removing the ribs and seeds helps reduce the heat.

• Herb Options: You can make this salsa with just cilantro, just parsley, or a combination of both, depending on your preference.