Cranberry Jalapeño Salsa
Deliciously sweet, tangy, and spicy, this Cranberry Jalapeño Salsa is a festive treat that's quick to prepare.
Equipment
- Food processor
Ingredients
Fresh Ingredients
- 2 cups fresh cranberries avoid previously frozen if possible
- 1 small bunch cilantro, chopped about 1 cup loosely packed, torn
- 3 green onions, chopped white and green portion
- 1 jalapeño, seeded + minced
- 1–2 tablespoons lime juice
- ½ to 1 teaspoon fresh orange zest or splash of juice optional (orange or pineapple)
- sea salt to taste
- 1–2 tablespoons raw sugar or cane sugar to taste
- 1 tablespoon honey optional
- 2-3 tablespoons diced pickled jalapeños or ¼ cup diced baby pickles optional
Instructions
Preparation Steps
- Combine the cranberries, cilantro, green onions, jalapeño, lime juice, optional orange juice, and salt in the bowl of a food processor. Pulse until chunky. Alternatively, you can finely chop everything by hand and combine.
- Transfer to a bowl and mix in the sugar, honey, and optional diced pickled jalapeños or baby pickles. Taste and adjust—add a little more sugar for sweetness or more jalapeño for heat. Refrigerate for at least 30 minutes to let the flavors meld. Bring to room temperature before serving.
- Store cranberry salsa in an airtight glass jar or container in the refrigerator for 3–4 days. The flavors deepen as it chills. Stir before serving, and drain a little excess liquid if needed. Not recommended for freezing.
Notes
Make sure to use Fresh vs Frozen cranberries to avoid extra moisture in the salsa. Pickled jalapeños or pickles can add extra tang and heat; adjust according to preference.
Nutrition
Serving: 1cupCalories: 21kcalCarbohydrates: 5gProtein: 0.2gSodium: 290mgFiber: 1.3gSugar: 2g
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