Healthy Cranberry Salsa
When it's the new year, there's always room for one or two more healthy recipes to keep those New Year's resolutions alive! This healthy cranberry salsa is a tasty spin on the classic dip. Made with tart cranberries, cilantro, and peppers, it's a somewhat spicy dip that is delicious served with so many things: vegetables, chips, or as a sauce. No matter how you eat it, you're going to love it!
Servings: 24 servings
Ingredients
- 3 jalapeños (seeded for less heat)
- 1 bunch green onions (whites and light greens only)
- 1 bunch cilantro (leaves stripped from stems)
- 1 12-oz package fresh cranberries
- 2 tsp kosher salt (more to taste)
- 1 tsp granulated sugar
- 2 lemons freshly squeezed (or limes)
Instructions
- Coarsely chop and seed the jalapeños into a food processor. I keep the seeds intact of two peppers for heat. Add chopped onion, cilantro leaves, whole cranberries, salt, sugar, and lemon juice. Don't worry about nicely chopping or dicing - the food processor will do it for you.3 jalapeños (seeded for less heat), 1 bunch green onions (whites and light greens only), 1 bunch cilantro (leaves stripped from stems), 1 12-oz package fresh cranberries, 2 tsp kosher salt (more to taste), 1 tsp granulated sugar, 2 lemons
- Pulse 5-6 times to incorporate. Scrape down sides of the processor and continue to pulse to achieve a good texture. I like this to be a little more coarse than a normal tomato salsa, about 5-7 more pulses. Spoon into a serving dish and enjoy!
Video
Nutrition
Serving: 1tbsp | Calories: 9kcal