Low FODMAP Cranberry Salsa
Recipe: https://recipestripper.com/recipes/6c8d4567-b07b-4584-a76a-c038dea9b151
Original source: https://www.fodmapeveryday.com/recipes/low-fodmap-cranberry-salsa/
Recipe image: https://www.fodmapeveryday.com/wp-content/uploads/2021/09/white-bowl-holding-cranberry-salsa-chips-surrounding-bowl.jpg

Our Low FODMAP Cranberry Salsa blew our minds and our palates and we couldn’t stop eating it. Finely chopped fresh cranberries, scallion greens, cilantro, chiles, lime, sugar and salt come together to be more than a sum of their parts. Try this. Trust us. You will be thrilled.Low FODMAP Serving Size Info: 3 cups or about 625 g; serving size ¼ cup (52 g); 12 servings
Yield: 12
Prep time: PT15M
Total time: PT75M

Ingredients
- 12- ounces (340 g) fresh cranberries, (picked clean (remove any stems and leaves))
- 1 cup (30 g) cilantro leaves
- 1 cup (64 g) roughly chopped scallion greens
- ¾ cup (149 g) sugar
- 1 small serrano chile pepper, (stemmed and seeded and quartered)
- ¼ cup (60 ml) freshly squeezed lime juice
- Kosher salt

Instructions
1. Place cranberries, cilantro, scallion greens, sugar and serrano chile pepper in food processor fitted with metal blade. Pulse on and off until evenly and finely chopped, then scrape into bowl. Stir in lime juice. Taste and season with salt. Allow to sit for 1 hour for flavors to meld.
2. Taste again and adjust salt, if needed. Low FODMAP Cranberry Salsa is ready to serve and may be refrigerated in an airtight container for up to 3 days.