Fresh Cranberry Salsa
Fresh cranberry salsa with cilantro, jalapeño and citrus has big, bright flavors and comes together in just 5 minutes!
Yield: 2.5 cups
Ingredients
- 1 (12 oz.) bag fresh cranberries
- ½ cup chopped fresh cilantro
- ½ cup green onions, roughly chopped
- 1 jalapeño pepper, seeded and chopped (see notes)
- Zest and juice of 1 lime, see notes
- ½ cup granulated sugar
- Salt and pepper, to taste
Instructions
- Place all ingredients into a large food processor and pulse until well mixed. Be careful not to over mix, you want a slightly chunky consistency and don’t want it to turn into liquid mush.
- Transfer the cranberry salsa to a bowl cover and refrigerate 1-2 hours before serving. (This helps the flavors blend and mellow.)
- Serve with crackers or chips, or with cream cheese over baguette slices. Or serve over baked brie for a holiday appetizer or use to add to a sandwich or wrap.
Notes
Spicy: You can add a second jalapeño or leave some of the membranes in if you want to spice this up a bit. As is, it’s pretty mild.
Citrus: I prefer using lime juice and zest, but you could substitute a lemon or even an orange instead.
Sugar: You could possibly get away with just ⅓ cup of sugar in this recipe, if you are looking to reduce it, but I wouldn’t go below that.
Consistency: This salsa will release more juice as it sits. You can strain it a bit or used a slotted spoon if you need it to be drier.
Storing: This salsa keeps for at least a week in the fridge. The herbs begin to lose their color after a few days, but I’ve had this 10 days later and it’s still great!
Nutrition
Serving: 1/4 cup | Calories: 47kcal | Carbohydrates: 12g | Sodium: 31mg | Fiber: 1g | Sugar: 11g
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