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Marinades, Sauces, Rubs & Salsas

Hellfire Cranberry Salsa

If you’ve always found cranberry sauce to be too sweet, this brash salsa is for you. A modicum of brown sugar cuts the astringency of the cranberries, but because the berries are left raw, you’d never accuse this salsa of being overly saccharine.


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Hellfire Cranberry Salsa

Recipe Notes

  • Yield: 2 cups

Ingredients

  • 1 bag (12 ounces) cranberries
  • 1/3 cup toasted pecans
  • 1/3 cup firmly packed brown sugar, or more to taste
  • 3 scallions, both white and green parts, trimmed and coarsely chopped
  • 1 clove garlic, finely chopped
  • 2 jalapeño peppers, or more, seeded and coarsely chopped (for a hotter salsa, leave the seeds in)
  • 1/3 cup coarsely chopped fresh cilantro
  • 1/3 cup fresh lime juice, or more to taste
  • 1 tablespoon olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper

Recipe Steps

Step 1: Spread the cranberries out on a rimmed baking sheet and pick through them, removing any stems.

Step 2: Place the pecans and brown sugar in a food processor and coarsely chop. Add the cranberries, scallions, garlic, jalapeños, and cilantro to the food processor and pulse to coarsely chop the cranberries.

Step 3: Add the lime juice and olive oil. Process just to mix. Taste for seasoning, adding more brown sugar and/or lime juice as necessary and season with salt and pepper to taste. The salsa can be refrigerated, covered, for 3 days, but tastes best served within 3 hours of being made. If refrigerated, bring to room temperature before using.

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