Cranberry Salsa

Cranberries give this salsa a fruity, tart punch and is delicious on tacos, great for chip dipping, and perfect for spooning over nachos during the winter months. It couldn’t be further from traditional, but I think sometimes the unexpected is just what we need to spruce up old favorites. My current favorite ways to have it are dolloped on sweet potato tacos or spooned on top of over easy fried egg breakfast tacos with seared peppers and sour cream. You can adjust the tartness, spiciness, and sweetness of it by adjusting the amounts of the ingredients listed.

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Cranberry Salsa

  • 12 oz bag cranberries

  • 1/2 jalapeño pepper, seeded

  • 1/2 yellow onion

  • 2 cloves garlic

  • 1 bunch cilantro

  • 2 tablespoons honey (or more if your cranberries are especially tart, or if you prefer a sweeter result)

  • Salt and pepper, to taste

  • Lime juice, to taste

In a food processor, blitz together the cranberries, jalapeño, onion, garlic, cilantro and honey until well chopped. Add a squeeze of lime, salt and pepper to taste. Blitz until thoroughly mixed.

Dressings and CondimentsAdelle RoseComment