Cranberry-Jalapeño Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Cranberry-Jalapeño Salsa
130 min.
8
187kcal

Suggestions


If you're looking for a vibrant and zesty appetizer to elevate your next gathering, look no further than this delightful Cranberry-Jalapeño Salsa. Bursting with fresh flavors and a delightful contrast of sweet and spicy, this salsa is sure to be a hit with your friends and family. Picture the tartness of fresh cranberries harmonizing with the heat of jalapeños and the fragrant aroma of ginger—every bite promises an explosion of flavor.

This salsa isn’t just delicious; it's also versatile and suitable for everyone at the table. As a vegetarian, vegan, gluten-free, and dairy-free option, it caters to a variety of dietary preferences, making it the perfect starter for any occasion. Whether served as a refreshing snack, a zesty accompaniment to your favorite tortilla chips, or a vibrant addition to your antipasti platter, you’ll find it hard to resist going back for more.

Plus, with a preparation time of just over two hours, much of that takes place in the chill of your refrigerator, allowing the flavors to meld beautifully. Make it ahead of time for busy parties, or whip it up quickly for an impromptu gathering. Garnished with fresh lime wedges, this Cranberry-Jalapeño Salsa is not just a dish; it's a conversation starter that’s sure to impress. Dive into a bowl of this colorful concoction and let the festivities begin!

Ingredients

  • 12 oz cranberries fresh
  • 0.3 cup cilantro leaves fresh chopped
  • tablespoon ginger fresh grated
  •  to 3 green onions chopped
  •  jalapeno seeded chopped
  • tablespoon juice of lemon fresh
  • servings garnish: lime wedges 
  • 0.5 teaspoon salt 
  • 0.3 cup sugar 
  • servings tortilla chips 

Equipment

  • food processor

Directions

  1. Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides.
  2. Add chopped green onions, chopped jalapeo pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours.
  3. Serve with tortilla chips.
  4. Garnish with lime wedges, if desired.
  5. Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.

Nutrition Facts

Calories187kcal
Protein4.71%
Fat27.28%
Carbs68.01%

Properties

Glycemic Index
32.26
Glycemic Load
7.54
Inflammation Score
-3
Nutrition Score
4.8308695243753%

Flavonoids

Cyanidin
19.74mg
Delphinidin
3.26mg
Malvidin
0.19mg
Pelargonidin
0.14mg
Peonidin
20.9mg
Catechin
0.17mg
Epigallocatechin
0.31mg
Epicatechin
1.86mg
Epigallocatechin 3-gallate
0.41mg
Eriodictyol
0.09mg
Hesperetin
0.7mg
Naringenin
0.06mg
Luteolin
0.02mg
Kaempferol
0.09mg
Myricetin
2.82mg
Quercetin
7mg

Nutrients percent of daily need

Calories:186.8kcal
9.34%
Fat:5.91g
9.09%
Saturated Fat:0.8g
4.97%
Carbohydrates:33.13g
11.04%
Net Carbohydrates:29.89g
10.87%
Sugar:10.58g
11.75%
Cholesterol:0mg
0%
Sodium:239.03mg
10.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.29g
4.59%
Vitamin K:16.07µg
15.3%
Fiber:3.23g
12.94%
Vitamin C:9.79mg
11.86%
Vitamin E:1.65mg
10.99%
Manganese:0.16mg
8.24%
Phosphorus:70.11mg
7.01%
Magnesium:27.62mg
6.9%
Vitamin B5:0.47mg
4.74%
Vitamin B6:0.09mg
4.35%
Calcium:36.54mg
3.65%
Iron:0.6mg
3.33%
Vitamin B1:0.05mg
3.2%
Potassium:106.98mg
3.06%
Zinc:0.45mg
2.98%
Copper:0.06mg
2.95%
Vitamin A:109.48IU
2.19%
Vitamin B2:0.03mg
2.05%
Selenium:1.37µg
1.95%
Folate:7.04µg
1.76%
Vitamin B3:0.33mg
1.66%
Source:My Recipes