Description
This Sweet and Spicy Cranberry Salsa is a delightful twist on traditional salsa, combining the tartness of fresh cranberries with the heat of jalapeños. It’s a perfect holiday appetizer or a zesty topping for grilled meats.
Ingredients
Fresh Cranberries:
1 (12 oz) bag, rinsed and drained
Granulated Sugar:
1/2 cup
Red Onion:
1/4 cup, chopped
Jalapeño:
1 small, seeded and chopped
Cilantro:
1/4 cup, chopped
Lime Juice:
1 tablespoon
Salt:
1/4 teaspoon
Instructions
- In a food processor, combine cranberries, sugar, red onion, jalapeño, cilantro, lime juice, and salt.
- Transfer the salsa to a bowl and refrigerate for at least 1 hour to let the flavors meld.
- Stir before serving. Serve chilled with tortilla chips, over cream cheese, or as a topping for turkey or grilled meats.
Pulse until the mixture is finely chopped but not puréed, scraping down the sides as needed.
Notes
- Adjust the jalapeño amount for your preferred spice level.
- You can make this salsa up to 2 days in advance—flavor improves with time.
- If using frozen cranberries, thaw and drain them before processing.
