Cranberry Jalapeño Salsa Recipe
Inspired by a classic cranberry salsa but with way less sugar. Sweet, tangy, spicy, crunchy, festive… and only 5 minutes to make.
Servings 2 to 2 ½ cups (8–10 servings, ¼ cup each)
Ingredients
- 2 cups fresh cranberries avoid previously frozen if possible*
- 1 small bunch cilantro chopped (about 1 cup loosely packed, torn)
- 3 green onions chopped (white and green portion)
- 1 jalapeño seeded + minced
- 1-2 tablespoons lime Juice
- Optional - ½ to 1 teaspoon fresh orange zest or splash of juice orange or pineapple
- Sea salt to taste
- 1-2 tablespoons raw sugar or cane sugar to taste
- optional 1 tablespoon honey
- Optional - 2-3 tablespoons diced pickled jalapeños or ¼ cup diced baby pickles (gherkins or cornichons) - see below for tips & substitutions!
Instructions
- Combine the cranberries, cilantro, green onions, jalapeño, lime juice, optional orange juice, and salt in the bowl of a food processor. Pulse until chunky. Alternatively, you can finely chop everything by hand and combine.
- Transfer to a bowl and mix in the sugar, honey, and optional diced picked jalapeños or baby pickles. Taste and adjust—add a little more sugar for sweetness or more jalapeño for heat. Refrigerate for at least 30 minutes + to let the flavors meld. Bring to room temperature before serving.
- Store cranberry salsa in an airtight glass jar or container in the refrigerator for 3–4 days. The flavors deepen as it chills. Stir before serving, and drain a little excess liquid if needed. Not recommended for freezing.
Notes
*Make sure to use Fresh vs Frozen cranberries. Frozen cranberries release extra moisture and can water down the salsa.
Flavor Notes: If using pickled jalapeños or pickles: They add extra tang, heat, and soften the texture, so start with a small amount and taste as you go. You may need a bit more sugar or lime depending on how vinegary they are. If you want the tang without the heat, go with mild pickled jalapeños or simply remove the seeds.
Pickle-Free Version. You can swap the pickled jalapeños with diced pineapple, avocado, or mango or leave them out entirely and add a few more tablespoons of cranberries. Adjust to your desired tang and sweetness.
Nutrition
Serving: 1/4 cup | Calories: 21kcal | Carbohydrates: 5g | Protein: 0.2g | Sodium: 290mg | Fiber: 1.3g | Sugar: 2g
