Cranberry Jalapeno Salsa
Lately I’ve been reading a lot about how important it is to regularly include jalapenos and cilantro in your diet. That’s so simple for me to do in the summer, but it’s not summer. So I had to come up with an idea to include these two nutritional powerhouses in my diet. Anything to fight off germs coming at me from all directions during these cold months. And this Cranberry Jalapeno Salsa really is the perfect solution.
So What’s in Cranberry Jalapeno Salsa?
Cranberry, cilantro and jalapeno? Yessiree! And they’re all super good for you.
First of all they both are loaded with vitamins and antioxidants. Jalapenos have so much vitamin C int hem I can almost feel those germs bouncing off of me. They’re even better than eating an orange. Capsaicin, a nutrient found in abundance in jalapenos, may also prevent cancer, bacterial infections and even aid in weight loss. And who doesn’t need that after one too many Christmas cookie?
Then there’s the cilantro. I love it! And I’m so happy that I’m not counted in that small part of the general population who think cilantro tastes like soap. (about 4-14 percent).
For those of us who are in the cilantro-loving camp, you’ll be happy to know that it’s so good for us. It’s thought to be a detoxifier, which means it helps the body get rid of any toxic heavy metals and other nasty things we don’t need to have inhabiting it.
But what about the sugar?
Even though I sing the praises of Cranberry Jalapeno Salsa, there is a downside. Darn it. And it’s SUGAR! Cranberry Jalapeno Salsa is loaded with it. You see, those healthy cranberries are a wee bit tart for my taste. And even though sugar is a huge no-no, I just have to have it in this recipe. So I begin adding the sugar slowly, starting with 1/2 cup sugar. I let it rest in the fridge for a couple of hours then taste it, and add a little more until it’s just right. I usually end by adding somewhere in the 1/2 cup to the 3/4 cup range. But adjust it to your liking.
What you end up with is the most beautiful and tasty salsa that you’ll be proud to share with family and friends during the holiday season. I love that the colors are so festive!
So I’m going to keep the ingredients on hand for most of the winter. I’ll be stocking up on cranberries while I can find them in the produce aisle and pop them into the freezer to use often.
- 12 ounces fresh raw cranberries
- 1-2 fresh jalapeno peppers (remove seeds/membrane if desired), chopped
- 2-3 Tablespoons chopped cilantro
- ¼ cup chopped green onion
- ¾ cup sugar (or up to 1 cup, to taste)
- 1 Tablespoon fresh lemon juice
- ⅛ teaspoon salt
- Using a knife or a hand-held food chopper, CHOP the cranberries into small mostly even pieces. (A food processor makes the cranberries to juicy and watery. If you use it anyway, remember to drain the liquid and save for another purpose).
- In a medium-sized bowl, ADD the sugar, lemon juice and salt. STIR to combine.
- ADD the chopped cranberries, jalapeno pepper, cilantro, and green onion. STIR gently to mix thoroughly. COVER bowl with plastic wrap. REFRIGERATE overnight.
- When ready to make dip, REMOVE cranberry mixture from the fridge. STIR the mixture and STRAIN any liquid using a mesh strainer. SERVE with your favorite tortilla chips.