If you haven’t yet hopped on the cranberry bandwagon, you need to do so stat. Perhaps this Chipotle Cranberry Apple Salsa will help. Forget the standard salsa out of the jar. Try this festive and deliciously unique dip instead. Served with tortilla chips, it’s the perfect appetizer to make for your next holiday or game day gathering.
This was my first time making anything with raw cranberries. I’m so used to throwing dried cranberries into every dish possible. Examples: Crock Pot Cranberry Chicken Curry, Light Cranberry Apple Bacon Cornbread Stuffing, and Cranberry Wild Rice Meatballs.
After giving them a chop chop in the food processor, I popped one in my mouth totally expecting a sweet juicy rush, but instead I made the just-ate-a-sour-gumball face. Note to self: dried cranberries are generously sweetened with sugar. Therefore, they are not equal to raw cranberries in taste. The good news is, the tangy and sour bite of the raw cranberries gives this salsa character. Sweetener is required to tame down the tang, but the small amount doesn’t hike up the calorie count or points value. Plus, I add naturally sweet apples to the mix, so the sour to sweet ratio balances out in the end.
Check out the other goodies I added. Such a beautiful mix of fresh ingredients!
- 12 ounces raw cranberries
- ⅓ cup chopped red onion
- 2 jalapeños, seeded, and chopped
- 2 cloves garlic, minced
- ½ apple, finely chopped
- 1 chipotle pepper in adobo, finely chopped
- 2 ½ tablespoons sugar
- 1 tablespoon lime juice
- ⅓ cup chopped cilantro
- Pulse the cranberries in a food processor until finely chopped. No food processor? Finely chop the cranberries with a knife. Combine the chopped cranberries and the remaining ingredients in a medium bowl. Mix thoroughly.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: Fat: .1g Carb: 8.9g Fiber: 2g Protein: .3g Sugar 5g Sodium: 82mg