Hellfire Cranberry SalsaSteven Raichlen
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
- 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
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.
Find This Recipe
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]Buy Now ‣