Description
A vibrant and spicy cranberry salsa perfect for adding a zesty kick to your meals. This quick recipe blends fresh cranberries with jalapeño, cilantro, and citrus for a lively condiment that balances sweet, tart, and heat flavors in just minutes.
Ingredients
Ingredients
- 2 cups fresh or frozen cranberries, thawed
- 1 small jalapeño, seeded and deveined (adjust for spice preference)
- 2 green onions, halved
- 1/4 cup chopped fresh cilantro
- 1/3 cup honey
- 1 tablespoon orange zest
- Juice of half an orange
- Juice of half a lime
- 1/2 teaspoon salt
Instructions
- Prepare Ingredients: Gather and measure all ingredients. Thaw cranberries if using frozen. Chop the fresh cilantro, halve the green onions, and juice the orange and lime carefully to extract fresh citrus juice.
- Combine in Food Processor: Add the cranberries, jalapeño, green onions, cilantro, honey, orange zest, orange juice, lime juice, and salt into the bowl of a food processor.
- Pulse the Mixture: Pulse the mixture until the ingredients are finely chopped and evenly combined. Stop occasionally to scrape down the sides of the bowl with a spatula to ensure even mixing. Be cautious not to over-process; the salsa should retain some texture and not turn into a smooth puree.
- Taste and Adjust: Sample the salsa and adjust seasoning as needed. Increase salt for more savoriness, add more honey for sweetness, or include extra jalapeño slices for an added spicy kick according to your preference.
- Serve: Transfer the salsa to a serving bowl and enjoy immediately. Alternatively, refrigerate for up to 3 days to allow the flavors to meld together for a richer taste.
Notes
- If you prefer a milder salsa, reduce or omit the jalapeño seeds.
- This salsa pairs well with grilled meats, tacos, or as a topping for chips.
- For added crunch, stir in finely diced red onion after processing.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
- Use fresh cranberries if possible, but frozen cranberries work well after thawing.
