Cranberry Salsa
This cranberry salsa is the perfect balance of sweet and spicy, and so easy to make! This salsa is great on its own as a dip for tortilla chips or you can use it to spice up your favorite dishes. Try it on tacos, quesadillas, eggs, or grilled meats! It's also perfect for holiday entertaining. Trust me, this cranberry jalapeño salsa is always a crowd pleaser at Thanksgiving and Christmas!
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Servings: 12 servings
Calories: 63kcal
Ingredients
- 12 ounces fresh cranberries (340g)
- 1/4 cup green onion (roughly chopped (from 3-4 green onions, 18g))
- 1 jalapeño (deseeded and roughly chopped)
- 3/4 cup granulated sugar (150g)
- 1/2 teaspoon cumin
- 2 tablespoons lime juice
- 1/2 cup cilantro (12g)
- 1/4 teaspoon salt
Instructions
- Place cranberries, red onion, jalapeño, granulated sugar, cumin, lime juice, cilantro, and salt in a food processor.
- Pulse until the mixture is almost smooth, but still has some chunks.
- Place the cranberry salsa mixture into a bowl and cover. Refrigerate for at least 1 hour to let the cranberries release their natural juices.
- Serve chilled or at room temperature with tortilla chips.
Notes
- If you want a little more zing, you can add the zest of the lime into the salsa as well.
- If you prefer your salsa chunkier, leave the jalapeño and green onion out of the food processor. Pulse the cranberries until they are chunky and then pour them into a bowl and stir in finely diced jalapeño and thinly sliced green onion.
Nutrition
Calories: 63kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 50mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 98IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 0.2mg
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