Fresh Cranberry Salsa
Leigh Beisch
Ingredients
- 1 (12-ounce) package fresh cranberries, picked over and stems removed
- 2 finely diced large celery stalks
- 1 finely diced small white onion
- 1 jalapeño pepper, seeded and minced*
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon kosher or sea salt
- 3/4 cup sugar
- 3 tablespoons fresh lime juice
Preparation
1. Process the cranberries in a food processor until coarsely chopped. Transfer the cranberries to a medium bowl, and add the remaining ingredients. Stir the mixture well to combine.
2. Transfer the cranberry mixture to a serving bowl; cover and refrigerate until ready to serve.
* For spicier salsa, include the seeds and ribs from the jalapeño. Or use a serrano chile, which has more heat.
Print
- Prep Time:
- Yield: Makes 12 servings (serving size: 1/4 cup)
Nutritional Information
| Calories per serving: | 67 |
|---|---|
| Fat per serving: | 0.0g |
| Saturated fat per serving: | 0.0g |
| Monounsaturated fat per serving: | 0.0g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 0.0g |
| Carbohydrates per serving: | 17g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 0.0mg |
| Sodium per serving: | 56mg |
| Calcium per serving: | 9mg |
This Recipe Is
Health
