Description
This is my new favorite holiday app! Cranberry Salsa that is finely textured, juicy, zippy, fresh, and sweet, with a little fire from the jalapeño.
Ingredients
Units
Scale
Gingery Cranberry Salsa
- 1 12–ounce bag of fresh cranberries
- 1/3 cup sugar
- half of a jalapeño, ribs and seeds removed (see notes)
- one 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
- Chop Cranberries: Blitz cranberries in a food processor until broken down into a very finely chopped texture, being careful not to overly-chop or puree them. Transfer to a bowl.
- Combine with Sugar: Toss cranberries with sugar.
- Chop Aromatics and Mix: Add jalapeño, ginger, garlic, and cilantro to the food processor; pulse until finely chopped. Mix into the cranberry bowl; add lime juice, zest, and salt.
- Let It Rest (Optional): Let the salsa rest for 12-24 hours, if you can! This helps the cranberries tenderize and get super juicy, and the flavors will all come together so well!
- Also Optional: add pistachios to the same food processor, pulse until finely chopped, and add to the cranberry salsa just before serving.
Notes
My jalapeños have been SO spicy lately – I added half a jalapeño to my last batch of this and it was still incredibly spicy! If you’re sensitive to spice, I would suggest using just a tiny little chunk of jalapeno. Also, be sure to remove all the ribs and seeds of the jalapeño as that’s what contains the most heat.
If you don’t want to buy both herbs, I’ve made this with only cilantro, and only parsley, and it works well both ways!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Keywords: cranberry salsa, cranberry jalapeño, cranberry dip, holiday appetizer
