Corn Jalapeño Fritter (GF, DF, V) - A Dash of Megnut
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Cranberry Jalapeño Salsa

Cranberry jalapeño salsa is sweet, tart and spicy! This gluten-free appetizer will the be hit at any party this holiday season!
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: American, Mexican
Servings: 3 cups
Calories: 167kcal
Author: Megan

Ingredients

  • 3 cups fresh or frozen cranberries
  • 1/2 red onion
  • 1 orange bell pepper seeds and ribs removed
  • 4 La Morena pickled jalapeños add more if you like it really spicy!
  • 1/2 cup lime juice
  • 1/4 cup to 1/2 cup honey or granulated sugar
  • pinch of salt

Instructions

  • First, cut red onion and bell pepper into large wedges to make it easy to process them.
  • Then, in a small bowl, combine lime juice, salt, and honey or granulated sugar. The amount of sweetener will depend on how sweet you want your salsa. Remember, start small and you can always add more sugar! Stir to combine and set aside.
  • In a food processor, add fresh cranberries, red onion, bell pepper and pickled jalapeños. Pulse until combined and roughly chopped. Remove contents to a medium sized bowl.
  • Stir in lime juice and sweetener mixture to the salsa. Adjust sugar for desired sweetness level.
  • Cover and set in the refrigerator for at least one hour to let the flavors develop and meld together.
  • Serve with tortilla chips.