Apple Cranberry Salsa

⅔ cup dried cranberries ½ cup cilantro leaves, washed and dried (moderately packed, may use half cilantro and half parsley) 1 small (4 ounce) red onion, peeled, cut into 1 - inch pieces 2 - 3 jalapeño peppers, cored and seeded, cut in 1 - inch pieces 1 lime, peeled (remove all white pith), halved 1½ pounds slightly tart apples, washed, cored, cut into 1-inch pieces 2 - 3 tablespoons rice or fruit flavored vinegar 1 - 2 teaspoons honey 1 teaspoon kosher salt

Calories 74 (1% from fat) • carb 19g • protein 1g • fat 0g • sat fat 0g • chol 0mg • sod 138g • calc 6mg • fiber 3g

In a Cuisinart® Food Processor * fitted with the metal blade * , pulse to chop the dried cranberries, 15 - 20 times; transfer to a large bowl and reserve. Pulse to chop the cilantro, 10 times; add to the bowl of chopped cranberries. Pulse to chop the onion, 10 - 15 times. Add jalapeño peppers to the work bowl, pulse to chop, 5 - 10 times; remove and add to the reserved cranberries and cilantro. With the machine running, drop the lime halves through the feed tube and process until completely juiced, about 10 seconds. With the machine running, add the 2 tablespoons of rice vinegar and 1 teaspoon of honey, process to combine, 10 seconds. Add the apple pieces to the work bowl, pulse to chop, 15 - 20 times. Add the chopped apple mixture to the large bowl along with the drained onions and salt. Toss gently to combine. Add more vinegar and honey as needed. Cover and refrigerate for 30 minutes to allow flavors to develop.