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Cranberry Salsa

Cranberry salsa is a bright, tart-sweet appetizer made by pulsing fresh cranberries with jalapeño, cilantro, lime, and sugar. Refrigerating it for at least 1 hour lets the flavors meld while the salsa keeps a finely chopped, textured finish.
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Prep Time 10 minutes
Refrigeration 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 67
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) fresh cranberries picked over
  • 1 jalapeño stemmed and seeded
  • 3 green onions trimmed and cut into 1-inch pieces
  • 0.5 cup cilantro fresh leaves
  • 2 tbsp lime juice fresh
  • 0.5 cup sugar granulated
  • 0.5 tsp salt kosher

Equipment

  • 1 food processor

Method
 

  1. Add the cranberries, jalapeño, green onions, cilantro, lime juice, sugar, and salt to a food processor.
  2. Pulse until finely chopped but still textured.
  3. Scrape down the bowl once if needed.
  4. Transfer the salsa to a covered container.
  5. Refrigerate for at least 1 hour before serving so the flavors meld.

Notes

Pulse in short bursts to keep the salsa textured. Refrigerate covered for up to 3 days; freezing is not recommended. For a milder salsa, remove the jalapeño.