Description
This Spicy Cranberry Salsa is a vibrant, fresh, and tangy condiment that combines tart cranberries with the heat of jalapeño and the sweetness of honey. Perfect for adding a zesty kick to your meals, it’s quick to prepare in just 5 minutes using a food processor and is delicious served immediately or after chilling to meld flavors.
Ingredients
Scale
Ingredients
- 2 cups fresh or frozen cranberries, thawed
- 1 small jalapeño, seeded and deveined (adjust for spice preference)
- 2 green onions, halved
- 1/4 cup chopped fresh cilantro
- 1/3 cup honey
- 1 tablespoon orange zest
- Juice of half an orange
- Juice of half a lime
- 1/2 teaspoon salt
Instructions
- Prepare Ingredients: Gather and measure out all ingredients. Thaw cranberries if frozen, chop the cilantro, halve the green onions, and juice the orange and lime to prepare for blending.
- Combine in Food Processor: Add the cranberries, jalapeño, green onions, cilantro, honey, orange zest, orange juice, lime juice, and salt to the bowl of a food processor for mixing.
- Pulse the mixture: Pulse the mixture until everything is finely chopped and evenly mixed, scraping down the sides as necessary. Be careful not to over-process; salsa should retain some texture for the best mouthfeel.
- Taste and Adjust: Taste the salsa and adjust salt, honey, or citrus juice as desired. Add more jalapeño if you prefer extra heat or more honey to increase sweetness.
- Serve: Transfer the salsa to a serving bowl and enjoy immediately or refrigerate for up to 3 days to allow the flavors to meld and deepen.
Notes
- Use fresh or frozen cranberries depending on availability; just thaw frozen cranberries before processing.
- Adjust the amount of jalapeño to control the heat level of the salsa.
- For a smoother texture, pulse longer but avoid pureeing completely.
- Salsa can be served as a dip, topping for grilled meats, or alongside chips.
- Refrigerate leftovers in an airtight container and consume within 3 days for best flavor and freshness.
