Ingredients
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4 cups fresh or frozen cranberries
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2 cups jalapeños, stemmed (do not remove seeds)
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1/4 cup granulated sugar
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1 1/2 teaspoons kosher salt
Directions
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Working in 2 batches, place cranberries and jalapeños in bowl of a food processor; pulse until cranberries and jalapeños are broken up, about 10 times. Transfer mixture to a large bowl. Stir in sugar and salt until dissolved. Transfer mixture to 1 or more jars with tight-fitting lids; loosely attach lids, and let stand 2 days at room temperature. Transfer jars to refrigerator, and continue to age at least 1 day or up to 12 days.
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Before serving, return cranberry mixture to food processor, and pulse until mixture forms a chunky paste.
Make Ahead
Cranberry kosho may be made up to 2 weeks ahead. Cover and chill until ready to serve.