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!
Prep Time10 minutes mins
Cook Time5 minutes mins
Course: Appetizer, Salsa
Cuisine: American
Keyword: cranberries, cranberry, holiday, jalapeno, salsa, spicy
Servings: 4 cups
Calories: 117kcal
- 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
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.
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.
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