4 green onions
1 small white onion
6 serrano peppers
2 (14 ounce) cans whole cranberry sauce
2 limes, juiced
2 (8 ounce) containers vegan cream cheese
1. In food processor, chop up onions and peppers. Move this mixture to a large bowl.
2. Add the cranberry sauce and stir it all up. Once everything is combined really well, squeeze the limes over it and stir again.
3. Refrigerate this for at least 1 hour before serving. It's much tastier cold.
4. Serve with vegan cream cheese and vegan crackers.
I like to spread the cream cheese onto my cracker then top it with salsa. Some people like to dump the salsa over the cream cheese on the plate.