Description
A fresh and zippy holiday appetizer with finely chopped cranberries, a hint of ginger, jalapeño heat, and citrus brightness.
Ingredients
Scale
- 1 12-ounce bag of fresh cranberries
- 1/3 cup sugar
- 1/2 jalapeño, ribs and seeds removed (adjust to taste)
- 1-inch knob of fresh ginger root, peeled
- 1 clove garlic
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- Juice and zest of 1-2 limes (to taste)
- 1/2 teaspoon salt (more to taste)
- 1/2 cup salted roasted pistachios (optional)
Instructions
- Place the cranberries in a food processor and pulse until they are finely chopped, but not pureed. Transfer to a mixing bowl.
- Add the sugar to the chopped cranberries and toss to combine.
- In the food processor, pulse the jalapeño, ginger, garlic, cilantro, and parsley until finely chopped. Mix this aromatic mixture into the cranberry bowl.
- Stir in the lime juice, zest, and salt. Adjust seasoning to taste.
- For best results, let the salsa rest in the refrigerator for 12-24 hours to allow the flavors to meld and the cranberries to tenderize.
- If using pistachios, pulse them in the food processor until finely chopped and mix them into the salsa just before serving.
Notes
Adjust the heat level by adding more or less jalapeño. The salsa can be made with only cilantro or parsley if preferred. Serve with crackers, tortilla chips, or as a topping for roasted meats or cheese platters.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 4g
- Sodium: 80mg
- Fat: 1g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
Keywords: cranberry salsa, holiday appetizer, fresh, tangy, spicy