Easy Cranberry-Apple-Jalapeno Salsa
The food processor comes in handy for Cranberry Apple Jalapeno Salsa but I often just chop everything on the cutting board. I like the appearance-and I like to chop. If you use the food processor, be sure to pulse and scrape often to prevent making a puree out of it!
Servings: 20 servings
Calories: 2tablespoons
Ingredients
- 2 cups fresh or frozen, thawed cranberries (12-ounce) bag
- 1 small or ½ of a large Gala Fuji, or Honeycrisp apple, cored and cut into 8 pieces
- 1 medium-size jalapeno pepper seeded and cut into 8 pieces
- 1 green onion cut into 8 pieces
- ⅓ cup granulated sugar
- 2 tablespoons fresh cilantro optional
- 1 Tbsp. freshly squeezed lime juice
- 1 Tbsp. olive oil or vegetable oil
- ½ tsp. salt
- Cinnamon Sugar Sweet Potato Chips or Pita Chips
Instructions
- Pulse cranberries, apple, jalapeno pepper, and green onion in container of a food processor 3 or 4 times or until coarsely chopped, stopping to scrape down sides. Transfer to a bowl.
- Add sugar, cilantro, lime juice, oil, and salt, stirring well. Cover and chill at least 2 hours for the flavors to meld and the beautiful red color to develop. Stir just before serving. Serve with Cinnamon Sugar Tortilla Chips
Notes
Pro Tips:
Frozen, thawed, cranberries produce the most beautiful red color in the salsa. Be sure to pat them dry with paper towels before chopping.
Make Ahead: This salsa can be made ahead up to 3 days and stored in the refrigerator up to 1 week.
