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Cranberry Salsa with Jalapeno

Cranberry Salsa with Jalapeno
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This Cranberry Salsa with Jalapeno is a vibrant, tangy, and spicy salsa that perfectly blends the tartness of fresh cranberries with the heat of jalapenos. Ready in under 20 minutes, it’s a versatile and healthy addition for snacks, dips, tacos, grilled meats, and festive spreads, making it a delightful and colorful treat for any occasion.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh cranberries
  • 1–2 jalapeno peppers, finely chopped (seeds removed for milder heat)
  • ½ cup diced red onion
  • ¼ cup fresh cilantro leaves, roughly chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or agave syrup
  • Salt and pepper, to taste

Optional Ingredients

  • ¼ cup toasted pecans or walnuts, chopped

Instructions

  1. Prep the Ingredients: Wash the fresh cranberries, jalapenos, cilantro, and limes thoroughly. Remove seeds from jalapenos if you prefer milder heat and chop finely. Dice the red onion and roughly chop the cilantro leaves.
  2. Combine Ingredients: In a medium mixing bowl, add cranberries, chopped jalapenos, diced red onion, and chopped cilantro. Pour in freshly squeezed lime juice and drizzle honey or agave syrup to balance the tartness.
  3. Season and Adjust: Sprinkle salt and pepper to taste. Stir everything well, then taste and adjust seasoning by adding more lime juice for extra acidity or more jalapenos for increased heat.
  4. Add Optional Ingredients: If using nuts, lightly toast them in a dry pan until fragrant, then stir them into the salsa to add a crunchy texture and nutty flavor.
  5. Chill Before Serving: Cover the salsa and refrigerate for at least 30 minutes to allow flavors to meld and soften sharpness, enhancing the overall taste.

Notes

  • Use fresh cranberries for the best tartness and texture compared to frozen or dried.
  • Adjust the heat by removing jalapeno seeds and ribs, or switching to milder peppers.
  • Fresh lime juice is recommended over bottled for a brighter flavor.
  • Toast nuts in small batches and watch carefully to prevent burning.
  • Refrigerate salsa to let flavors meld and reduce raw onion sharpness.
  • Keep salsa refrigerated and consume within 4 days for best freshness.
  • Not recommended to freeze the prepared salsa as texture and flavor will be affected.

Nutrition

Keywords: cranberry salsa, jalapeno salsa, holiday salsa, spicy salsa, fresh salsa, gluten free appetizer

Find it online: https://juliaglam.com/cranberry-salsa-with-jalapeno/