Description
This Sweet and Spicy Cranberry Salsa combines the tartness of fresh cranberries with the heat of jalapeños and the sweetness of honey, creating a vibrant condiment perfect for the holiday season or any festive occasion. With fresh lime juice, bell pepper, and a hint of cumin, this salsa adds a zesty, flavorful kick to tortilla chips, grilled meats, or as a bright side dish.
Ingredients
Scale
Fruits and Vegetables
- 1 cup fresh cranberries, washed
- 1 small red onion, finely chopped
- 2–3 jalapeños, seeds removed and finely chopped (adjust to taste)
- 1 medium red bell pepper, finely chopped
- 2 tbsp fresh cilantro, chopped
Liquids and Sweeteners
- 2 tbsp lime juice (freshly squeezed)
- 3 tbsp honey (or more, to taste)
- 2 tbsp apple cider vinegar
Spices and Seasonings
- 1/2 tsp ground cumin (optional)
- Salt and pepper, to taste
Instructions
- Chop Cranberries: Coarsely chop the cranberries in a food processor or blender, making sure to retain some texture rather than turning them into a puree. Transfer the chopped cranberries to a medium mixing bowl.
- Mix Ingredients: Add the finely chopped red onion, jalapeños, cilantro, and red bell pepper to the bowl with the cranberries. Stir in the freshly squeezed lime juice, honey, apple cider vinegar, and ground cumin if using. Mix all the ingredients thoroughly until well combined.
- Season to Taste: Taste the salsa and adjust the balance by adding more honey for sweetness, lime juice for acidity, or salt and pepper to your preference. This step allows you to customize the salsa to your desired flavor profile.
- Refrigerate: Cover the bowl and refrigerate the salsa for at least 30 minutes. This resting time helps the flavors meld together, enhancing the overall taste and texture.
- Serve and Enjoy: Serve the sweet and spicy cranberry salsa chilled as a condiment or dip. It pairs wonderfully with tortilla chips, grilled chicken, pork, or as a bright and festive side dish.
Notes
- The jalapeño quantity can be adjusted to increase or decrease the heat level.
- Ground cumin is optional but adds a warm, earthy depth to the salsa.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- This salsa can be made a day ahead for even better flavor.
- Store in an airtight container in the refrigerator for up to 5 days.
