Are you ready to tantalize your taste buds with a burst of flavor that’s both refreshing and healthy? Look no further than this Low Carb Cranberry Salsa! Perfect for any occasion, this vibrant dish combines the tartness of fresh cranberries with the zesty kick of jalapeño and the aromatic touch of cilantro. In just 10 minutes, you can whip up a delicious salsa that pairs wonderfully with grilled meats, fish, or even low carb tortilla chips. Trust us, once you try this recipe, you'll want to keep it in your rotation for every gathering!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup fresh cranberries
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Begin by rinsing the fresh cranberries under cold water. Remove any stems or damaged cranberries, then place them in a medium-sized mixing bowl.
- Finely chop the red onion and add it to the bowl with the cranberries. Make sure the onion is chopped small to ensure an even distribution of flavor.
- Prepare the jalapeño by cutting it in half and removing the seeds. Mince the jalapeño into small pieces and add it to the bowl. Adjust the amount of jalapeño according to your heat preference.
- Chop the fresh cilantro and add it to the mixture. The cilantro will add a fresh flavor that complements the tartness of the cranberries.
- Pour in the lime juice, which will add acidity and enhance the overall flavor of the salsa. Stir the mixture gently to combine all the ingredients.
- Season the salsa with salt to taste. Start with a small pinch and adjust as needed, mixing thoroughly after each addition.
- Let the salsa sit for about 5 minutes to allow the flavors to meld together. This step is optional but recommended for a more developed taste.
- Serve the low carb cranberry salsa as a refreshing dip with low carb tortilla chips or as a topping for grilled meats or fish.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy!
Tips
- Fresh Ingredients: Always use fresh cranberries for the best flavor. If fresh cranberries are out of season, you can try using frozen ones, but make sure to thaw them first.
- Customize the Heat: Adjust the amount of jalapeño based on your spice tolerance. For a milder salsa, remove all the seeds and membranes, or use less jalapeño.
- Chop Uniformly: Make sure to finely chop the red onion and jalapeño for a more cohesive salsa. This ensures that every bite is packed with flavor.
- Flavor Development: Allow the salsa to sit for at least 5 minutes after mixing. This resting time helps the flavors meld together beautifully.
- Serving Suggestions: This salsa is not just a dip! Try it as a topping for grilled chicken or fish, or even as a vibrant addition to salads.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Give it a gentle stir before serving again to refresh the flavors.
- Experiment with Add-Ins: Feel free to add other ingredients like diced bell peppers or a touch of honey for a sweet twist. The possibilities are endless!
Nutrition Facts
Calories: 20kcal
Carbohydrates: 5g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
