I first met this beautiful salsa on Mel’s Kitchen Cafe and included it in my Thanksgiving Round-Up 2014. I wanted to make sure you all appreciate the wonders of this awesome recipe. The only changes I made were to reduce the sugar a bit, add an additional apple and kept their skins on. It’s a MUST for your next holiday party or just whenever you want to because it is crazy good. I made it for our bariatric cooking class this week and of course, they all loved it. I served it again for my lunch today with my daughter who quite frankly, couldn’t get enough of it. It’s loaded with so many wonderful ingredients that will bless your body like cranberries, apples, jalapeno, red pepper–all full of antioxidants to reduce inflammation and promote healthy long life. I love how you just throw it all into the food processor and with just a few pulses you’ve got instant delicious salsa.
We served it with red pepper slices at cooking class, and I also like serving it with healthy baked tortilla chips. You’ll be so pleasantly surprised at how the cranberry and apples just blend right in with the other more traditional salsa ingredients; honestly, you’d never know cranberries were there since the tartness is tamed by adequate sugar and except for the obvious, the whole thing is an awesome cranberry color. It’s just beautiful! I find that the flavors are even better a day later so feel free to make it ahead. So glad it makes a large bowl full.
- Fresh Cranberry Apple Salsa
- 1 package (12 ounces) fresh or frozen cranberries, thawed, rinsed and drained
- 2 medium Granny Smith apples, cored, cut into large chunks (I leave them unpeeled)
- 1/2 large sweet red pepper, seeded and cut into large chunks
- 1/2 small red onion, cut into large chunks
- 1/4 cup fresh cilantro leaves
- 1 jalapeno pepper, seeded and cut into strips
- 1/2 cup sugar
- 1/3 cup unsweetened applesauce
- 1 tsp grated lime peel
- Juice of one lime
- 1/2 tsp each sea salt and freshly ground black pepper
- Combine all the ingredients in container of a large food processor or blender fitted with a metal blade. Cover and pulse until coarsely chopped.
- Refrigerate for at least an hour to give the flavors a chance to blend. It works well to make it ahead. It can be refrigerated for up to a week.