Description
A vibrant and zesty sweet and spicy cranberry salsa that combines fresh cranberries with jalapeños, red onion, and bell pepper. This refreshing salsa is enhanced with lime juice, honey, apple cider vinegar, and a touch of cumin, perfect as a dip or accompaniment to grilled meats and festive dishes.
Ingredients
Scale
Fresh Salsa Ingredients
- 1 cup fresh cranberries (washed)
- 1 small red onion, finely chopped
- 2–3 jalapeños, seeds removed and finely chopped (adjust to taste)
- 2 tbsp fresh cilantro, chopped
- 1 medium red bell pepper, finely chopped
Seasoning & Dressing
- 2 tbsp lime juice (freshly squeezed)
- 3 tbsp honey (or more, to taste)
- 2 tbsp apple cider vinegar
- 1/2 tsp ground cumin (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Cranberries: Coarsely chop the fresh cranberries using a food processor or blender, taking care to keep some texture. Transfer the chopped cranberries into a medium-sized bowl.
- Mix the Salsa: Add finely chopped red onion, jalapeños, fresh cilantro, and red bell pepper to the bowl with the cranberries. Stir in the lime juice, honey, apple cider vinegar, and if desired, ground cumin until the mixture is well combined.
- Season: Taste your salsa and adjust the sweetness, acidity, and seasoning by adding extra honey, lime juice, salt, or pepper as needed to suit your preference.
- Chill: Cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld and intensify.
- Serve: Enjoy this sweet and spicy cranberry salsa with tortilla chips, alongside grilled chicken or pork, or as a festive side dish to brighten your meal.
Notes
- For a milder salsa, reduce the number of jalapeños or keep the seeds.
- Honey can be substituted with maple syrup for a vegan option.
- This salsa can be made a day ahead to deepen flavors.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add chopped nuts, like pecans, for extra texture.
