Description
This Spicy Cranberry Salsa blends the tartness of fresh cranberries with the heat of jalapeño, balanced by honey and citrus for a vibrant, flavorful condiment perfect for chips, tacos, or grilled meats.
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. If using frozen cranberries, thaw them completely. Chop the fresh cilantro finely, halve the green onions, and juice the orange and lime to have everything ready for processing.
- Combine in Food Processor: Place the cranberries, jalapeño, green onions, cilantro, honey, orange zest, orange juice, lime juice, and salt into the bowl of a food processor.
- Pulse the Mixture: Pulse the ingredients until they are finely chopped and evenly mixed, scraping down the sides as needed. Be careful not to over-process; the salsa should retain some texture and not turn into a paste.
- Taste and Adjust: Sample the salsa and adjust the seasoning. Add more salt for enhanced flavor, more honey if you prefer it sweeter, or extra jalapeño if you desire additional heat.
- Serve: Transfer the salsa to a serving bowl and enjoy immediately. Alternatively, refrigerate for up to 3 days to let the flavors meld for a deeper taste.
Notes
- This salsa pairs wonderfully with tortilla chips, grilled chicken, fish, or tacos.
- Adjust the jalapeño quantity to control the spice level to your preference.
- Use fresh cranberries if possible for the best flavor, but frozen thawed cranberries work well too.
- Keep refrigerated and consume within 3 days for optimal freshness.
- The salsa can be made a day ahead to enhance flavor blending.
