Cranberry Salsa
Cranberry salsa is a sweet and spicy way to use up your leftover cranberry sauce this holiday season. Jellied cranberry sauces acts as a tart, sweet base for a mixture of onion, garlic, tomatoes, jalapenos, lime and cilantro. Perfect for a zesty, festive appetizer!
Servings: 8
Calories: 39kcal
Ingredients
- 1/2 - 3/4 cup leftover jellied cranberry sauce
- 1 small red onion peeled and diced small
- 1 garlic clove pressed
- 3 roma tomatoes seeded & diced
- 1 small jalapeno pepper seeded & minced
- juice & zest of 1/2 a lime
- 1/4 - 1/3 cup chopped cilantro leaves
- salt to taste (optional)
Instructions
- Add the cranberry sauce to a small mixing bowl and using an immersion blender, blend it until smooth.1/2 - 3/4 cup leftover jellied cranberry sauce
- Add the remaining ingredients to the bowl and stir them together until everything's evenly combined.1 small red onion, 1 garlic clove, 3 roma tomatoes, 1 small jalapeno pepper, juice & zest of 1/2 a lime, 1/4 - 1/3 cup chopped cilantro leaves, salt
- Let the salsa rest for 15-20 minutes to allow the flavors to blend.
- Stir well, serve, and enjoy!
Notes
- This salsa is medium spicy. You can up the heat by adding more jalapeno or reduce the heat by adding less jalapeno.
- Not a fan of cilantro? Skip it and use parsley.
- No immersion blender? You can pulse the cranberry sauce in a food processor or blender until it breaks down. It should only take a few seconds.
Nutrition
Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 89mg | Fiber: 1g | Sugar: 7g | Vitamin A: 254IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.2mg