Cranberry Salsa

In-Season Fall Recipes Condiments Side Dishes

MY GOAL is to elevate food and make every bite count. Using cranberries instead of tomatoes in salsa is a fun way to mix it up and cranberries in their raw form have many health benefits. The flavor is bright and tangy with just enough heat to keep you wanting more. I use sweetener to cut the very tangy cranberries. The salsa is pictured with turkey tacos, a fun spin for the holidays or any time.

By | September 13, 2022

Ingredients

  • 1 8-ounce bag fresh organic cranberries
  • ¼ cup cilantro
  • 1 sprig fresh oregano leaves
  • 1 serrano pepper (keep the seeds in for some good heat!)
  • 3 green onions
  • 3—4 tablespoons fresh lime juice
  • 4 tablespoons or more unrefined sugar (alternative sugars are recommended if you are monitoring the glycemic index)
  • Salt and pepper to taste

Instructions

In a blender or food processor, add all the ingredients and pulse 5—6 times until the cranberries are chopped up and the salsa is just formed, NOT pureed. Make salsa an hour or so ahead to really let the flavors blend.

About this recipe

DEZIREA CONTRERAS
Owner/Chef, FancySituation, fancysituation.com
C-CAP 2008
East Valley Institute of Technology, Mesa
Art Institute of Phoenix

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Ingredients

  • 1 8-ounce bag fresh organic cranberries
  • ¼ cup cilantro
  • 1 sprig fresh oregano leaves
  • 1 serrano pepper (keep the seeds in for some good heat!)
  • 3 green onions
  • 3—4 tablespoons fresh lime juice
  • 4 tablespoons or more unrefined sugar (alternative sugars are recommended if you are monitoring the glycemic index)
  • Salt and pepper to taste

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Phoenix, AZ
623-606-6213

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