2 cans whole cranberry sauce
4 green onions
2 jalapenos
6 serrano peppers
1 small white onion
juice of 2 limes

In a food processor, combine onions and peppers together (Note: if chopping
by hand, wash hands thoroughly when done, as the jalapeno juice can sting
your eyes).
In a large bowl, combine onion-jalapeno mixture and stir in the cranberry
sauce.
Squeeze the two limes over it and stir again.
Refrigerate for at least an hour before serving.
Suggested serving with Tofutti