November 14, 2021
Cranberry and Jalapeño Salsa
Bright, sweet, tart, and a bit spicy, this is an excellent counterpoint to rich dishes. I like to serve this over cream cheese as an appetizer or as an accompaniment to Thanksgiving or Christmas proteins.
Servings: 8
Calories: 22kcal
Ingredients
- 12 ounces cranberries fresh or frozen
- 2 tablespoons lime juice 1 lime
- 1/2 cup allulose or stevia glycerite to taste
- 3 drops orange oil optional
- 1/4 teaspoon salt
- pinch coriander ground
- 1/2 cup cilantro 1/2 bunch cilantro
- 1 bunch green onions roughly chopped
- 2 jalapeño peppers stem, seeds, and membranes removed, omit for nightshade-free
Instructions
- Add all ingredients to a food processor and pulse to chop to your desired salsa consistency. Transfer to a bowl and adjust lime, sweetener, and salt to taste. Refrigerate for up to one week. Serve at room temperature.
Notes
Protein:Energy Ratio: 0.2
Nutrition Facts
Cranberry and Jalapeño Salsa
Amount per Serving
Calories
22
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
74
mg
3
%
Potassium
59
mg
2
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
148
IU
3
%
Vitamin C
11
mg
13
%
Calcium
6
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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