Cranberry Clementine Salsa Fresca – a Holiday Salsa Fiesta for Your Mouth!

How could you possibly celebrate Southwest style during the holidays without a festive seasonal salsa? And, why not cranberries? They’re tart and delicious and they just scream out “Happy Holidays!” I figured I’d need some citrus, and I love clementines this time of year. I used California Cuties, which are a perfect pairing with the cranberries.

So, yesterday I tried out a cranberry and clementine salsa on all my relatives. I kept all the ingredients raw, or “fresca.”All 18 who tried this refreshing, fruity salsa voted a Thumbs Up! Waaaaay Up!

The combo of clementines and cranberries is delightful!  And I added jalapenos, but you could add any peppers you want. Your taste buds will have a fiesta!

Let the Holiday Celebrations begin!

CRANBERRY CLEMENTINE SALSA FRESCA

12 ounces fresh or frozen thawed cranberries, divided
4 clementines, divided
1 1/2 cups peeled diced apple, divided (I like Fuji)
1/2 cup thinly sliced green onions
2 jalapeno peppers, seeds and pulp removed and diced
2 tablespoons honey, or more as desired
1 tablespoon raspberry or red wine vinegar, or more as desired
1 teaspoon salt, or more as desired
1 teaspoon cayenne pepper sauce, or more as desired

Remove 2 teaspoons of zest from the cuties. Set aside 1/2 cup of cranberries, 1/2 of one cutie, and 1/2 cup of diced apple. Place zest and all remaining ingredients in a food processor and blend until smooth. Taste and adjust seasoning to taste, adding additional honey, salt, vinegar or cayenne pepper sauce as desired.

Add remaining 1 cup of cranberries, remaining 1/2 of one cutie and remaining 1/2 cup of diced apple and pulse a few times, until added ingredients are in small bits.

Serve at room temperature with chips.

Other fruit salsas worth checking out:

Fresh Fruit Salsa, Guilty Kitchen
Fruit Salsa with Pita Chips, Two Peas and Their Pod
Peach Salsa, Eclectic Recipes
Kiwi, Mango and Cucumber Salsa, Kalyn’s Kitchen
Quick Fruit Salsa, Nummy Kitchen
Pineapple Salsa, For the Love of Cooking

— posted by Donna