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5 from 1 vote

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.
Course Appetizer, condiment, sauce
Cuisine American, Latin American
Keyword american, appetizer, condiment, cranberry, dairy-free, easy, egg-free, fast, Latin American, mexican, nightshade-free, no-cook, nut-free, salsa, sauce, vegetarian
Prep Time 10 minutes
Total Time 1 minute
Servings 8
Calories 22kcal
Author Jenny Ross

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

Calories: 22kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 59mg | Fiber: 2g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg