Description
Experience the vibrant and tangy flavors of cranberry salsa, perfect for any occasion. This no-cook recipe balances sweet, tart, and spicy notes to create an eye-catching dish.
Ingredients
Scale
- 1 (12 ounce) bag fresh cranberries
- ¾ cup white sugar
- 1 bunch cilantro, chopped, or to taste
- 1 bunch green onions, cut into 3-inch lengths
- 1 medium jalapeño pepper, seeded and minced
- 2 medium limes, juiced
- 1 pinch salt
Instructions
- Rinse the fresh cranberries thoroughly under cold water. Remove any soft or bruised berries. Pat them dry with a paper towel to remove excess moisture.
- Place cranberries and sugar in a food processor. Pulse until the cranberries are coarsely chopped, about 5-7 pulses. You want texture, not a smooth puree.
- Add the chopped cilantro, green onions, minced jalapeño, lime juice, and salt to the food processor. Pulse 3-4 more times until ingredients are incorporated but still have texture.
- Transfer the cranberry salsa to a bowl, cover, and refrigerate for at least 30 minutes (though 2 hours is better) to allow the flavors to develop and the sugar to dissolve completely.
- Before serving, taste and adjust seasoning as needed. Add more sugar if too tart, more lime if too sweet, or more salt to enhance the flavors.
Notes
- Fresh cranberries work best, but thawed frozen cranberries can be used if necessary.
- Adjust sugar to taste or substitute honey or agave nectar for a different flavor.
- Remove jalapeño seeds for less heat, or leave in for spicier salsa.
- Store leftover salsa in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Appetizer
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 105
- Sugar: 23
- Sodium: N/A
- Fat: 0.1
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 27
- Fiber: 2.1
- Protein: 0.3
- Cholesterol: N/A