Description
This Sweet and Spicy Cranberry Salsa combines fresh tart cranberries with a kick of jalapeño and the brightness of lime, making it a vibrant, no-cook appetizer perfect for holiday gatherings and everyday snacking. The salsa is easy to prepare in minutes using a food processor and is delicious served chilled with tortilla chips, cream cheese, or alongside turkey and chicken dishes.
Ingredients
Scale
Ingredients
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup finely chopped red onion
- 1 small jalapeño pepper, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- Optional: zest of 1 lime for extra brightness
Instructions
- Chop Cranberries: Place the fresh cranberries into a food processor and pulse a few times until they are roughly chopped but still slightly chunky.
- Add Remaining Ingredients: Add the granulated sugar, finely chopped red onion, jalapeño pepper, fresh cilantro, lime juice, salt, and lime zest (if using) to the food processor with the cranberries.
- Pulse to Combine: Pulse the mixture again until it reaches a salsa-like consistency, being careful not to overprocess into a puree; you want some texture.
- Chill the Salsa: Transfer the salsa to a bowl, cover it tightly, and refrigerate for at least 1 hour to allow the flavors to meld and develop.
- Serve: Serve the chilled salsa with tortilla chips, spread over cream cheese, or as an accompaniment to turkey or chicken. It can be served chilled or at room temperature.
Notes
- Adjust the heat level by using more or less jalapeño pepper, or substitute with a milder pepper if preferred.
- This salsa tastes best when made a few hours ahead to let the flavors marry.
- It’s a versatile appetizer great for holiday parties but also pairs well with everyday meals like grilled chicken or turkey.
