Ingredients
1 package (12 ounces) fresh or frozen cranberries1/4 cup coarsely chopped green onions1/4 cup fresh cilantro leaves1/4 cup coarsely chopped green pepper1 tablespoon minced fresh gingerroot2 to 3 teaspoons ground chipotle pepper1 medium lime1 can (10 ounces) diced tomatoes and green chiles, drained3/4 cup sugar1/2 teaspoon kosher salt1/8 teaspoon cayenne pepper3 packages (8 ounces each) cream cheese, softenedAssorted crackers
Preparation
Place the first 6 ingredients in a food processor. Finely grate enough zest from lime to measure 2 teaspoons. Cut lime crosswise in half; squeeze juice from lime. Add zest and juice to food processor. Process until coarsely chopped. Transfer to a bowl. Stir in diced tomatoes and green chiles, sugar, salt and cayenne. Refrigerate, covered, at least 4 hours.
Arrange cream cheese on a serving platter; top with cranberry salsa. Serve with crackers.
