Gingery Cranberry Salsa
Ingredients
- 12 12 fresh cranberries 1 – bag of
- 1/3 1/3 sugar
- half of a jalapeño , ribs and seeds removed (see notes)
- 1 fresh ginger roo one -inch knob of t, peeled
- 1 garlic clove
- 1/2 1/2 fresh cilantro leaves
- 1/2 1/2 fresh parsley leaves
- lime juice and zest of 1-2 s (to taste)
- 1/2 teaspoon 1/2 teaspoon salt (more to taste)
- 1/2 1/2 salted roasted pistachios (optional)
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Instructions
- Chop Cranberries: Blitz cranberries in a food processor until broken down into a very finely chopped texture, being careful not to overly-chop or puree them. Transfer to a bowl.
- Combine with Sugar: Toss cranberries with sugar.
- Chop Aromatics and Mix: Add jalapeño, ginger, garlic, and cilantro to the food processor; pulse until finely chopped. Mix into the cranberry bowl; add lime juice, zest, and salt.
- Let It Rest (Optional): Let the salsa rest for 12-24 hours, if you can! This helps the cranberries tenderize and get super juicy, and the flavors will all come together so well!
- Also Optional: add pistachios to the same food processor, pulse until finely chopped, and add to the cranberry salsa just before serving.
Source
Original recipe: View Original