Cranberry Pineapple Walnut Salsa

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Cranberry Pineapple Walnut Salsa

 

1 bag fresh whole cranberries

1 can pineapple chunks in juice or syrup, undrained

3/4 cup walnut pieces

1 small red onion, or shallot, very thinly sliced

2 tablespoons chopped pickled jalapenos, rinsed & dried before chopping (or more

to taste)

3/4 cup cilantro leaves, washed and dried

1/2 teaspoon Aleppo red pepper (or half sweet paprika and half cayenne pepper

mixed with a drop or 2 of oil) to taste

 

Put everything in the food processor (including pineapple juice or syrup) and

pulse to a rough chop. Let sit at room temperature 15-20 minutes to blend

flavors. Serve at room temperature.

Found on the net.