Description
A vibrant and tangy Fresh Cranberry Salsa that combines tart cranberries with a hint of sweetness, spicy jalapeños, and fresh herbs. Perfectly paired with crunchy Mission® Strips Tortilla Chips, this no-cook salsa is a festive and refreshing appetizer or snack.
Ingredients
Scale
For the Salsa
- 12 ounces fresh cranberries (rinsed and drained)
- 1/3 cup sugar
- 2 jalapeños (ribs and seeds removed, minced)
- 1/4 cup cilantro (finely chopped)
- 1/4 cup green onions (finely sliced)
- 1 tablespoon orange juice (freshly squeezed)
- 1 tablespoon lime juice (freshly squeezed)
For Serving
- 1 bag Mission® Strips Tortilla Chips
Instructions
- Process Cranberries: Add cranberries to your food processor and pulse until finely chopped. Be careful not to puree; you want small pieces for texture.
- Mix with Sugar: Transfer the chopped cranberries to a bowl, then add the sugar and stir to combine well, ensuring the cranberries start to macerate.
- Add Fresh Ingredients: Stir in the minced jalapeños, chopped cilantro, sliced green onions, freshly squeezed orange juice, and lime juice until fully mixed.
- Chill for Flavor: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
- Serve and Enjoy: Spoon the cranberry salsa into a serving dish and pair it with Mission® Strips Tortilla Chips for dipping and snacking.
Notes
- Remove ribs and seeds from jalapeños to reduce heat; include them if you prefer spicier salsa.
- This salsa is best served fresh but can be stored in the refrigerator for up to 2 days.
- For a more tart salsa, reduce the sugar slightly or adjust based on your taste preference.
- Pulse cranberries gently to maintain a nice chunky texture rather than a puree.
- Try it as a topping for grilled chicken or fish for a festive twist.
