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Trina's Low-Sugar Fresh Cranberry Salsa with Cilantro, Lime, and Jalapeno

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Category: Appetizers

 Ingredients List

  • 1 bag (12 oz.) fresh cranberries 3/4 cup Splenda, Stevia In the Raw Granulated, or sugar (use Splenda or Stevia for South Beach Diet) 1 bunch green onions, sliced (about 3/4 cup sliced green onion) 1 bunch fresh cilantro, chopped (about 3/4 cup chopped cilantro, or use more to taste) 2 fresh jalapenos, seeds removed and chopped (use more if you like it spicy; could also use a few tsp. of Green Tabasco Sauce) 1 T olive oil 1 T fresh lime juice (I used my fresh-frozen lime juice)


Chop the green onions and cilantro. Then WEAR RUBBER GLOVES for chopping the jalapenos, being careful not to touch your face or eyes or let the juice squirt up. (I don't put jalapeno seeds into the disposal either, because the fumes when they are grinding can irritate your eyes. If you're worried about handling the jalapenos, I've had good luck making this with Green Tabasco Sauce.)

Put the cranberries into a food processor or blender and pulse until they are partly chopped. Add sweetener of your choice and pulse a few times more to combine. Add sliced green onions, chopped cilantro, chopped jalapenos (or Green Tabasco Sauce), olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined. (If you're not sure about using 2 jalapenos, add one and taste the mixture before you add the other, but I'm kind of a lightweight on spicy things and this was just right for me.)

Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.

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