cranberry salsa recipes
This vibrant cranberry salsa combines fresh cranberries with zesty lime, cilantro, jalapeño, and onion for a refreshing twist on traditional salsa. It’s perfect as a dip for chips or as a topping for grilled meats.
Equipment
- 1 food processor or blender
- 1 mixing bowl
- 1 serving dish
Ingredients
- 2 cups fresh cranberries, rinsed and drained
- 1 medium red onion, roughly chopped
- 1 small jalapeño, seeded and chopped Adjust more or less for heat preference.
- 1/4 cup fresh cilantro leaves, loosely packed
- 1 tablespoon honey (or agave syrup for a vegan option)
- Juice of 1 lime
- to taste Salt
Instructions
- In a food processor or blender, combine the fresh cranberries, red onion, jalapeño, and cilantro.
- Pulse the mixture until it is roughly chopped. Be careful not to over-process; you want some texture.
- Transfer the mixture to a mixing bowl.
- Add the lime juice and honey to the bowl. Stir well to combine.
- Taste and season with salt as needed. Adjust lime juice and honey according to your taste preference.
- Let the salsa sit for about 10 minutes to allow the flavors to meld together before serving.
- Serve in a bowl and enjoy with tortilla chips or as a topping for grilled meats or fish.
Notes
If preferred, you can substitute the jalapeño with a milder pepper if you like a less spicy flavor.
This salsa can be refrigerated in an airtight container for up to 3 days.
To add a unique twist, consider adding diced avocado or using orange juice as an alternative to lime juice.