Marinades, Sauces, Rubs & Salsas

Hellfire Cranberry Salsa

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.


Hellfire Cranberry Salsa

Recipe Notes

  • Yield: 2 cups


  • 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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