Cranberry Jalapeño Salsa (diabetic)
Printed from Inclusive Kitchen — Cranberry Jalapeño Salsa
Cranberry jalapeño salsa is a vibrant and zesty condiment that brings a delightful kick to any dish. This diabetic-friendly version swaps out traditional sweeteners for fresh ingredients, allowing the natural tartness of cranberries to shine through. With the heat of jalapeños balanced by the sweetness of red bell peppers, this salsa is not only a feast for the eyes but also a treat for the taste buds. Serve it with grilled chicken, fish, or as a dip with whole-grain tortilla chips for a guilt-free snack that’s bursting with flavor.
Historically, salsa has deep roots in Mexican cuisine, where it has been used for centuries to enhance the flavors of various dishes. The combination of sweet and spicy in this cranberry jalapeño salsa reflects the modern twist on traditional recipes, making it a popular choice for festive gatherings and casual get-togethers alike. Plus, it’s a great way to incorporate seasonal cranberries into your diet, especially around the holidays when they are at their peak.
Making this salsa is a breeze and can be done in under 30 minutes. Just remember to adjust the heat level to your preference; if you’re feeling adventurous, leave some seeds in the jalapeños for an extra kick. This salsa is not only delicious but also packed with nutrients, making it a smart choice for anyone looking to enjoy a flavorful dish without the added sugars. So grab your chopping board and let’s get started—your taste buds will thank you!
Ingredients
- 12 oz fresh cranberries
- 1 large jalapeño pepper
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.25 cup cilantro
- 2 tbsp lime juice
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Gather all your ingredients: 12 oz of fresh cranberries, 1 large jalapeño pepper, 1 medium red bell pepper, 0.5 medium red onion, 0.25 cup of cilantro, 2 tbsp of lime juice, 0.5 tsp of salt, and 0.25 tsp of black pepper. Make sure to wash the cranberries thoroughly to remove any dirt or debris.
- Chop the jalapeño pepper, removing the seeds if you prefer a milder salsa. Use a sharp knife and a cutting board to ensure clean cuts. Remember, the heat is in the seeds, so adjust according to your taste.
- Dice the red bell pepper and red onion into small, uniform pieces. This will help the flavors meld together nicely. Aim for about 0.5-inch pieces for even distribution in the salsa.
- In a large mixing bowl, combine the chopped cranberries, jalapeño, red bell pepper, and red onion. Use a spatula to gently fold the ingredients together, ensuring everything is evenly mixed.
- Chop the cilantro finely and add it to the bowl. Cilantro adds a fresh, herbal note that balances the tartness of the cranberries. If you’re not a fan of cilantro, feel free to substitute with parsley.
- Drizzle 2 tbsp of lime juice over the mixture. Lime juice not only adds flavor but also helps preserve the vibrant colors of the salsa. Stir gently to combine all the ingredients.
- Season the salsa with 0.5 tsp of salt and 0.25 tsp of black pepper. Taste and adjust the seasoning if necessary. A little salt can enhance the overall flavor without adding sugar.
- Cover the bowl with plastic wrap and let the salsa sit for at least 15 minutes at room temperature. This resting time allows the flavors to meld together beautifully.
- After resting, give the salsa another gentle stir. Check the consistency; if it seems too chunky, you can pulse it a few times in a food processor for a smoother texture.
- Serve the salsa in a decorative bowl, garnished with a sprig of cilantro if desired. This salsa pairs wonderfully with grilled meats, fish, or as a dip with whole-grain tortilla chips.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day.
- Enjoy your cranberry jalapeño salsa as a fresh, flavorful addition to your meals. It’s a great way to impress guests without breaking the bank—or the sugar bank!
Nutrition (per serving)
- Calories: 30
- Carbs g: 6
- Protein g: 1
- Fat g: 0
- Sugar g: 2
