Cranberry Salsa
Cranberry salsa is a delightful twist on traditional salsa that combines the tartness of cranberries with the heat of jalapeños and the freshness of herbs.
Equipment
- Food Processor
- Mixing Bowl
Ingredients
Ingredients
- 12 ounces Fresh or Frozen Cranberries
- 0.5 cup Granulated Sugar
- 0.5 teaspoon Salt
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 Jalapeño (roughly chopped)
- 4 Green Onions (roughly chopped)
- 0.5 cup Cilantro (roughly chopped)
Instructions
- Step 1: Prepare Your Ingredients. Gather all your ingredients. Rinse fresh cranberries under cool water and remove any bad ones. If using frozen cranberries, toss them directly into your food processor.
- Step 2: Combine the Cranberries and Sugar. In your food processor, combine the cranberries and granulated sugar. Pulse the mixture a few times until the cranberries are coarsely chopped.
- Step 3: Add the Remaining Ingredients. Add the salt, lime juice, jalapeño, green onions, and cilantro to the food processor. Pulse again until everything is well combined, keeping some chunks for texture.
- Step 4: Adjust to Taste. Taste your salsa and adjust the lime juice or sugar as needed. Add more jalapeño for extra spice if desired.
- Step 5: Chill and Serve. Transfer the salsa to a bowl and refrigerate for at least an hour. Serve cold with tortilla chips or as a topping for tacos or grilled chicken.
Notes
Leftover cranberry salsa can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, store in a freezer-safe container for up to 2 months.