Fresh Cranberry-Tomato Salsa, AKA “Cralsa”

As featured in blog post #10: The Charm of Cranberry.



Fresh Cranberry-Tomato Salsa, AKA “Cralsa”

  • 1 cup fresh cranberries
  • 1 pint cherry tomatoes
  • 1/4 of a red onion, finely diced
  • 2 teaspoons lime juice, freshly squeezed
  • 2 teaspoons lime zest
  • 1-2 teaspoons sugar
  • 1 cup fresh cilantro, washed and roughly chopped
  • 1 teaspoon cumin
  • diced scallions, to garnish (optional)
  • white corn tortilla chips, to serve

Pulse the cranberries in a food processor about 10-15 times until they are diced but not completely pureed.  Scoop the diced berries into a bowl.  Add the cherry tomatoes to the food processor and pulse these until they resemble the cranberries in size.  Mix the tomatoes with the cranberries and add the lime juice, lime zest, sugar, cilantro, and cumin.  Adjust the amount of sugar based on the sweetness of the cranberries and tomatoes.  Use your best judgment: it should be tart, but not overwhelmingly bitter.  Season with salt and pepper to taste.  Keep in mind that tortilla chips are often salty, so you may want to hold back when seasoning.  Serve with tortilla chips and enjoy! Bon App Y’all.


Want to print this for all your besties? Of course you do! Click the link for an easy to print one-page pdf file: Fresh Cranberry-Tomato Salsa


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