CRANBERRY SALSA

Exclusive recipe from THE ENGINE 2 COOKBOOK by Rip Esselstyn & Jane Esselstyn

In some people’s minds, cranberries are only for Thanksgiving. Not us. We serve these vitamin C–bearing bombs year-round in the form of this crazy-good salsa. Serve as part of our Exploding Burrito Bar or Full House Potato Bar , or with our Award-Winning Black Beans.

TIP: Blending longer turns the salsa into more of a relish, which can also be delish!

INGREDIENTS

Makes 2 1/2 to 3 cups

1 (12-ounce) package fresh or frozen cranberries

3 to 4 green onions, thinly sliced

2 cups fresh cilantro (measured whole, without stems, not chopped)

1/2 large jalapeño pepper, seeded and chopped

3 tablespoons fresh lime juice

1/2 to 3/4 cup 100% pure maple syrup, to taste

DIRECTIONS

Combine all the ingredients in a food processor and blend only until coarsely chopped. Chill and serve.

For more, check out The Engine 2 Cookbook by Rip Esselstyn & Jane Esselstyn. Published by Grand Central Life & Style. Copyright © 2017 Rip Esselstyn, Jane Esselstyn.

Available December 26, 2017 Amazon, Barnes & Noble, iBooks