Cranberry Salsa

Ingredients:

6 oz fresh cranberries

1 fresh jalapeño*

1 cup fresh cilantro

1 lime (juiced)

1 tbsp maple syrup

1 tsp salt

5 oz goat cheese

1 tbsp maple syrup

Instructions:

1. To a food processor (preferred) or blender, add the cranberries, jalapeño, cilantro, lime juice, maple syrup, and salt. In a food processor, pulse until all ingredients are small and combined.

2. If using a blender, stop and start the blender every few seconds to mimic a pulse. Be cautious that over blending can turn the mixture mushy.

3. Remove salsa from the food processor or blender.

4. Whip goat cheese with maple syrup in the blender. If the consistency is too thick, add 1 tbsp of water until the texture is creamy and spreadable.

5. Plate whipped goat cheese on a plate or bowl, and add salsa on top. Serve with tortilla chips or crackers.

Notes:

1. *I scoop out the seeds of the jalapeño because the seeds are the spiciest part. To make it spicier, include the seeds. To make it milder, remove the white pith from the pepper as well. Alternatively, only use half of the pepper.