Cranberry Salsa

Cranberry Salsa with Lime, Jalapeno and Mint

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Cranberry salsa is a type of dip that mixes fruits and vegetables together to make something that tastes sweet, sour, and a little spicy all at once. People like to make it around the holidays because cranberries are in season and look very red and festive. This recipe uses lime juice and jalapeño pepper to give it a bright flavor, while mint makes it smell fresh. It can be served with chips, turkey, or even over cream cheese for a party appetizer that looks fancy but is actually easy to make.

Cranberry Salsa

Recipe by Cranby

Servings

Slices

Prep time

Minutes

Cooking time

Minutes

Type

Salsa

Cranberry

Directions

– Let the cranberries come to room temperature. Then in two batches, pour the cranberries and mint into the chopper, and process for about 5 seconds, until finely chopped. Pour the chopped cranberries into a bowl.
– Cut the jalapeño in half, and remove the stem and seeds. Then loosely cut the celery and onion. Put the jalapeño, celery, and onion in the chopper. and process until finely chopped. Pour into the bowl with the cranberries.
– Add the salt, sugar, and limes to the bowl, and stir to mix all the ingredients.
– Pour the salsa into a container, seal with a lid, and refrigerate for at least 3 hours, and up to a couple of days before serving.
Enjoy 👩🏻‍🍳

Notes

Cranberry Prep – If using frozen cranberries, let them thaw slightly so they chop evenly without turning into mush.
Mint Balance – Use fresh mint sparingly; too much can overpower the salsa’s tart and spicy flavors.
Jalapeño Heat – Remove the seeds if you prefer a milder salsa; keep them in for extra kick.
Lime Boost – Use both the juice and a little zest from the limes to intensify the citrus tang.
Resting Time – Chill the salsa for at least an hour before serving; this allows all the flavors to blend beautifully.

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