TOMATO-CRANBERRY SALSA

Tomato-Cranberry Salsa image

Provided by Barbara Kafka

Time 12m

Yield 2 1/4 cups

Number Of Ingredients 7

Ingredients

8 ounces fresh cranberries (2 cups)
1 small red onion, peeled and coarsely chopped ( 1/2 cup)
3/4 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
1/2 teaspoon ground cumin

Steps:

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.
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.
Remove from oven and uncover. Stir in lemon juice, salt and cumin. Let stand until cool.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 347 milligrams, Sugar 5 grams