Gingery Cranberry Salsa
This is my new favorite holiday app! Cranberry Salsa that is finely textured, juicy, zippy, fresh, and sweet, with a little fire from the jalapeño.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 12 -ounce bag of fresh cranberries
- 1/3 cup sugar
- half of a jalapeño, ribs and seeds removed (see notes)
- one 1-inch knob of fresh ginger root, peeled
- 1 clove garlic
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- juice and zest of 1-2 limes (to taste)
- 1/2 teaspoon salt (more to taste)
- 1/2 cup salted roasted pistachios (optional)
Steps
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.
Toss cranberries with sugar.
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 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!
add pistachios to the same food processor, pulse until finely chopped, and add to the cranberry salsa just before serving.
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