Cranberry Jalapeño Salsa
Inspired by a classic cranberry salsa but with way less sugar. Sweet, tangy, spicy, crunchy, festive… and only 5 minutes to make.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups fresh cranberries (avoid previously frozen if possible)*
- 1 small bunch cilantro, chopped (about 1 cup loosely packed, torn)
- 3 green onions, chopped (white and green portion)
- 1 jalapeño, seeded + minced
- 1-2 tablespoons lime Juice
- Optional – ½ to 1 teaspoon fresh orange zest or splash of juice (orange or pineapple)
- Sea salt, to taste
- 1-2 tablespoons raw sugar or cane sugar, to taste
- optional 1 tablespoon honey
- Optional – 2-3 tablespoons diced pickled jalapeños, or ¼ cup diced baby pickles (gherkins or cornichons) – see below for tips & substitutes!
Instructions
- 1
Combine the cranberries, cilantro, green onions, jalapeño, lime juice, optional orange juice, and salt in the bowl of a food processor. Pulse until chunky. Alternatively, you can finely chop everything by hand and combine.
- 2
Transfer to a bowl and mix in the sugar, honey, and optional diced picked jalapeños or baby pickles. Taste and adjust—add a little more sugar for sweetness or more jalapeño for heat. Refrigerate for at least 30 minutes + to let the flavors meld. Bring to room temperature before serving.
- 3
Store cranberry salsa in an airtight glass jar or container in the refrigerator for 3–4 days. The flavors deepen as it chills. Stir before serving, and drain a little excess liquid if needed. Not recommended for freezing.