This festive cranberry jalapeno dip or salsa is perfect for Thanksgiving, Christmas or anytime you can get your hands on fresh cranberries, which are in-season September-January. This dip has a slightly tart, slightly sweet flavor, and it has a little spicy kick too.
1handful of cilantroabout 1 cup, stems and leaves ok
1/2cupgranulated sugar
2limesjuiced
Instructions
Combine all the ingredients in your food processor. Pulse until finely chopped, about 10-15 seconds or 20 pulses. Do not puree. You want it to look like and have the texture of salsa.
Add the salsa to a bowl and refrigerate it for one hour to allow the flavors to come together.
Serve with your favorite gluten-free crackers or tortilla chips.
Notes
Store leftover cranberry jalapeno dip in a covered container in your fridge for up to 4 days.In lieu of sugar, you can alternatively use a no-sugar monk fruit sweetener or honey.Don't like cilantro? Use Italian parsley instead.