Go Back
Marissa Bolden

Cranberry Salsa

This cranberry salsa brings together the perfect balance of tart, sweet, and savory. Roasted cranberries, tomatoes, and onion blend into a vibrant, chunky salsa that’s equally at home on grilled meats, over cream cheese, or served with tortilla chips.
Print Recipe Pin Recipe
Servings: 10 oz
Ingredients Method

Ingredients
  

  • 1 tbsp canola oil
  • 1 cup cranberries
  • 1 red onion chopped
  • 2 Roma tomatoes segmented
  • ½ yellow bell pepper chopped
  • ½ bunch fresh cilantro
  • 1 tsp red wine vinegar
  • 1 tsp salt plus more to taste
  • ½ tsp sugar
  • ¼ –½ cup water

Method
 

  1. Preheat your broiler.
  2. In a cast-iron skillet, combine the canola oil, cranberries, red onion, yellow bell pepper, and segmented Roma tomatoes. Season with 1 teaspoon of salt.
  3. Broil for 10 minutes.
  4. Carefully transfer the broiled mixture to a blender.
  5. Add the fresh cilantro, red wine vinegar, remaining 1 teaspoon of salt, and ½ teaspoon of sugar to the blender.
  6. Blend until the salsa reaches a chunky consistency.
  7. While blending, slowly add ¼ cup of water. If you prefer a thinner salsa, add more water as needed, a little at a time.
  8. Taste and adjust salt as desired before serving.