14 Ounces Frozen Cranberries, thawed

1/4 Cup Agave Nectar

1 Chipotle Pepper in Adobo Sauce

1 Tablespoon Adobo Sauce (from the can of peppers)

1/4 Small White Onion

1 – 2 Serrano Peppers (depending on your heat preference)

1/4 Cup Fresh Cilantro

Juice of 1 Lime (about 2 Tablespoons)

1 Teaspoon Sea Salt

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Place all of the ingredients in a food processor and process until smooth.

If needed, add in a few tablespoons of water. Refrigerate in an airtight container for up to one week.

Find it online: https://cookingwithjanica.com/cranberry-salsa/