Cranberry Jalapeño Salsa
Tart, sweet, spicy, zesty, fresh. This Cranberry Jalapeño Salsa is all of the things. Whip it up in just 5 minutes and you’ve got a unique holiday appetizer that’ll make your taste buds dance
Servings: 8
Calories: 45kcal
Equipment
- Food Processor or blender
- Mixing Bowl
- Measuring Spoons
- Rubber Spatula
Ingredients
- 6 oz fresh cranberries (½ standard sized bag)
- 1 small jalapeño
- 1 lime juiced
- 1 tsp red wine vinegar can omit and use another lime
- ½ tbsp cultured oil or other neutral oil
- 2 tbsp chopped green onion
- 2 tbsp fresh cilantro
- 3 tbsp honey more to taste
- ½ tsp salt
Instructions
- To a food processor (or blender) add the fresh cranberries and 1 jalapeño (depending on your level of spice, remove the seeds if needed). Pulse 3-4 times or until the cranberries and jalapeño are finely minced. You still want them to have some texture.
- Transfer the minced cranberries + jalapeño to a mixing bowl. Add the lime juice, oil, vinegar, chopped green onion, cilantro, honey, and salt. Mix with a rubber spatula until everything is well combined.
- Serve with chips, on a crostini and cheese (my personal favorite), or next to your thanksgiving turkey!
Notes
As the salsa sits, it will gather excess liquid. Use a slotted spoon to transfer into a fresh dish if needed.
You NEED sweetener in this recipe to balance the tartness of the cranberries. I found 3 tablespoons to be enough, but don’t be shy to use 4-5 tablespoons of honey if needed.
See post above for crostini directions.
Nutrition
Serving: 1serving | Calories: 45kcal | Carbohydrates: 10g | Fat: 1g | Monounsaturated Fat: 1g | Sodium: 146mg | Potassium: 35mg | Fiber: 1g | Sugar: 7g