Cranberry-Jalapeno Salsa

1 Lb jalapeno peppers stemmed and rinsed

1 12 oz bag fresh cranberries

2 C honey

1 C diced red onion

1/2 C white vinegar

1/4 C minced garlic

1/2 T onion powder

1/2 T sea salt

In a food processor, 1/2 lb at a time, chop the jalapenos to the consistency of relish then remove to a large bowl.  Next pour the cranberries in and chop to the same consistency.   Add all remaining ingredients.  Stir thouroughly.  Place bowl in fridge for 1 hour.  Enjoy!

Happy Thanksgiving!

I hope you try this super easy salsa, it goes great with left over turkey, as a relish or mixed with cream cheese!