Fresh Cranberry Salsa Recipe
This no-cook cranberry salsa recipe combines loads of fresh cranberries with spicy jalapeno peppers and a few other ingredients for a quick and easy holiday salsa. Bring on the chips!
Servings: 4 cups
Calories: 117kcal
Ingredients
- 12 ounces fresh cranberries
- 3 jalapeno peppers finely chopped
- 1 shallot minced
- ¼ cup green onion chopped
- ¼ cup chopped cilantro
- 2 tablespoons chopped fresh mint
- ¼ cup sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Juice from 1 small lime + some lime zest
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Rinse the cranberries then transfer them to a food processor. Pulse a few times to finely chop them. Do not overprocess.
- Transfer the chopped cranberries to a large bowl and add the remaining ingredients (jalapeno, shallot, green onion, cilantro, mint, sugar, vinegar, honey, lime juice and zest, and salt and pepper).
- Mix well. Seal and refrigerate at least 1 hour to let the flavors mingle. It’s even better the next day.
Video
Notes
Makes 4 cups
Heat Level: Medium, though you can dial back on the heat by using less jalapeno, or by coring them out first. For a spicier salsa, use serrano peppers or even hotter peppers.
Nutrition
Calories: 117kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 151mg | Fiber: 5g | Sugar: 21g | Vitamin A: 400IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 1mg