Cranberry-Lime Salsa

By Regina Schrambling

Total Time
About 10 minutes, plus overnight refrigeration
Rating
4(24)
Notes
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Ingredients

Yield:About two cups
  • 2cups frozen cranberries, thawed (see note)
  • Juice of 1 large lime, or to taste
  • 6tablespoons honey, or to taste
  • 3tablespoons tequila
  • 4 to 5fresh jalapeno peppers, seeded and minced
  • ¼cup chopped fresh cilantro, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

156 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 29 grams sugars; 1 gram protein; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sort through the berries, discarding any that are withered or soft. Place the remainder in a blender or food processor and puree until they are fairly smooth.

  2. Step 2

    Scrape the puree into a bowl. Blend in the lime juice, honey, tequila, jalapenos and cilantro. Adjust the flavor to taste. Cover and refrigerate overnight.

Tip
  • If you are using fresh cranberries, freeze them first, then let them thaw partially. The berries will be juicier and not as tart. If they are sealed in plastic bags, frozen berries will keep for at least a year.

Ratings

4 out of 5
24 user ratings
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Cooking Notes

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Heidi Gordon

I got this recipe out of the NYT Food section many years ago. The only thing that I would add is to make this at least the night before, the flavors will mellow and meld with each other. It really is better the second day

Ducatimommy

I made this for my first Thanksgiving in 1985! It has been a required part of our family's traditional meal. Definitely make it a day or two ahead.

Miranda Warburton

This was a recipe, I think, originally printed in Gourmet Magazine almost 20 years ago now. I fell in love with it, and have made it every Thanksgiving since then. Some people are afraid of it because of the jalapenos, but the acid of the cranberries beautifully cuts the heat of the jalapenos. The cilantro blends amazingly well with the cranberry and makes it look beautiful. It is simple, delicious, and brightens your dinner table. I have even had it with vanilla ice creams as a secret treat!

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