Step 1

Chop the green onions and cilantro.

Step 2

Then WEAR RUBBER GLOVES for chopping the Jalapenos, being careful not to touch your face or eyes or let the juice squirt up.  (I don’t put Jalapeno seeds into the disposal either, because the fumes when they are grinding can irritate your eyes.  If you’re worried about handling the Jalapenos, I’ve had good luck making this with Green Tabasco Sauce (affiliate link).)

Step 3

Put the cranberries into a food processor or blender and pulse until they are partly chopped.

Step 4

Add sweetener of your choice and pulse a few times more to combine.

Step 5

Add sliced green onions, chopped cilantro (if using), chopped Jalapenos (or Green Tabasco Sauce), olive oil, and lime juice.

Step 6

Pulse until all ingredients are chopped and the mixture is well combined.  (If you’re not sure about using 2 Jalapenos, add one and taste the mixture before you add the other, but I’m kind of a lightweight on spicy things and this was just right for me.)

Step 7

Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.

Step 8

If you end up with leftovers, this will freeze very well!