About this recipe:Made in minutes in a food processor, this sweet-tangy cranberry salsa gets its heat from a jalapeno chilli pepper combined with chopped coriander, spring onions, lime juice and sugar. Great way to use up any spare bags of cranberries you might buy at Christmas. Serve with soft cheese and crackers if you prefer.
340g cranberries, fresh or frozen
1 bunch fresh coriander, chopped
1 bunch spring onions, cut in half to shorten
1 jalapeno chilli pepper, seeded and minced
2 limes, juiced
150g caster sugar, or to taste
1 pinch salt
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Method Prep:15min › Ready in:15min
Combine cranberries, coriander, spring onions, jalapeno chilli, lime juice, sugar and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.