Cranberry Jalapeño Salsa is fresh and flavorful, the perfect appetizer for any holiday celebration. This salsa features an irresistible combination of sweet, sour, and spicy flavors.
1jalapeño roughly chopped, seeds removed for milder salsa
3green onions green and white parts, roughly chopped
½cupcilantro 1 bunch, leaves and stems
2tablespoonslime juice and zest for garnish
½cupgranulated sugar or coconut sugar
¼teaspoonsalt
Instructions
Before making your fresh salsa, thoroughly wash and dry the cranberries, jalapeño, cilantro, and green onion. Excess water will cause a liquid dip.
Roughly chop the jalapeño, green onion, and cilantro into no larger than 1” pieces. The food processor often has trouble ensuring the cilantro stems are finely processed, so chop them a bit finer.
Next, add cranberries, chopped jalapeño, green onion, and cilantro to a food processor.
Process the mixture in short 1-second pulses. 40 to 45 pulses is enough to get the cranberries to a relish-like consistency.
Scrape down the sides of the salsa halfway through to ensure all the ingredients are incorporated and chopped.
Place the salsa in a medium-sized bowl. Add the remaining ingredients, sugar, salt, and lime juice, and mix to incorporate. The sugar will dissolve into the cranberry juices.
Let the salsa chill in the fridge for at least 2 hours before serving. The flavors will continue to meld, and the color will deepen.
Notes
See more expert tips, pictures, and variations above for making the best cranberry jalapeño salsa!Yield: about 3 ¼ cups salsaServing Size: about ½ cup salsaNotes & Variations:
Adjust the Heat - Depending on your spice tolerance, you can remove or keep the seeds for the jalapeño. Add another jalapeño (with seeds) or a spicier pepper like a serrano if you want an even spicier salsa.
Adjust the Sweetness - For a tarter salsa, start with ¼ cup and add from there. For an extra sweet dip, use ¾ cup.
Adjust the Texture - Aim for around 30 to 35 pulses for a chunkier salsa. Anything beyond 45 pulses will result in a smoother salsa, almost sauce-like.
Cilantro Alternatives - If you don’t like cilantro, try flat-leaf parsley or add extra green onions.
Storage: Store leftover salsa in an airtight container in the refrigerator for 3 days. The juices from the cranberries tend to pool, so mix the salsa before serving.Make-Ahead Tip: To prep the salsa even further in advance, you can individually prepare and store the cranberries and the remaining ingredients. This prevents the cranberries from releasing too much liquid ahead of time. Mix all the ingredients about 2 hours before you want to serve the salsa, and then refrigerate the salsa.