Cranberry Ginger Lime Salsa

12 oz. fresh cranberries

1/4 red onion, diced

1 bunch cilantro, stems removed

Zest and juice of 1 lime

1-inch fresh ginger root, peeled and minced

1/4 cup honey

1 tsp. kosher salt

1/2 tsp. black pepper

1. Rinse cranberries and pick over them to remove any mushy berries. Set aside.
2. Place diced onion and minced ginger root in a food processor. Pulse several times until onion and ginger are finely minced.
3. Add remaining ingredients to the food processor, and pulse several times until all ingredients are minced and well combined. Scrape down the sides at least once to ensure all ingredients are uniformly minced.
4. Transfer blended salsa to a container, and cover. Refrigerate for at least 2-4 hours, or up to overnight, which will allow cranberries to macerate and flavors to combine.
5. Serve chilled with your favorite tortilla chips.