Fresh Cranberry Salsa Recipe

Ingredients 12 ounces fresh cranberries 3 jalapeno peppers finely chopped 1 shallot minced ¼ cup green onion chopped ¼ cup chopped cilantro 2 tablespoons chopped fresh mint ¼ cup sugar 2 tablespoons apple cider vinegar 1 tablespoon honey

You then put the cranberries that have been washed in a food processor.


The ingredients are finely minced using a few pulses. Overworking should be avoided.

Afterwards, blend the chopped cranberries with others such as jalapeno, shallot, green onion, cilantro, mint, sugar and vinegar as well as honey and lime juice and zest, salt and pepper in a bowl big enough.

Mix thoroughly. Let it stand sealed for at least one hour before refrigerating to let the flavors meld. It becomes even tastier on day 2.

Temperature: Medium (although reducing the amount of jalapenos or pre-coring them can tone down its intensity). More serrano peppers or hotter chilies can be added to make it more fiery.