In a mini food processor, pulse cranberries 2-3 times. Scrape sides and add pineapple, pulsing 2-4 times more until desired consistency is reached.
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2
Scoop cranberry mixture into a bowl and add all other ingredients, stirring to combine.
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3
Serve immediately or refrigerate, covered, for up to 3 days.
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TIP
For a mild salsa, completely remove all seeds and ribs from your pepper.
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