- 1 jalapeño pepper
- 3 serrano peppers
- 2 green onions
- 1/2 small white onion
- 1 can whole-berry cranberry sauce
- Juice of 1 lime
• Add the peppers and onions to a food processor or blender and pulse until finely chopped. Pour into a medium-sized bowl.
• Add the cranberry sauce and lime juice and mix well.
• Chill the salsa in the refrigerator before serving (the longer the better!).
• Serve with crackers and vegan cream “cheese”.