For Thanksgiving, my aunt made this AWESOME cranberry salsa that I could not get enough of. After getting the recipe, I realized it was chock-full of processed white sugar and decided to touch it up just a bit. So, this is very similar to the one found here, just Paleo-fied and actually Whole 30-friendly as well if you opt to leave out the honey like I did – that is just an option in case you want to sweeten it up more.
Spicy Cranberry Salsa
Prep time: 10 minutes Cook time: 0 minutes Total time: 10 minutes
Yield: About 3 cups of salsa
12 oz fresh cranberries
1 bunch fresh cilantro
1 bunch fresh green onions (mine was about 6 large ones)
1 jalapeño pepper
Juice of 1-2 limes, depending on flavor preference
1 large, ripe banana
Extra honey, if desired
1. Make sure all ingredients are cleaned thoroughly. Chop up the green onions and cilantro into smaller pieces so they fit into your food processor with the other ingredients.
2. Blend all ingredients, except banana (and honey, if you’re using it), until everything is chopped into small pieces. Break banana into 1″ long chunks and add in about 1/3 of the banana at a time, blending everything well after each addition.
3. Taste the salsa after the banana is integrated and if you want a sweeter outcome, add honey in 1 tbsp at a time until you like the flavor. This is purely optional, just for taste preference, and should be omitted completely if you’re on the Whole 30.
4. Once all of the banana (and possibly honey) is added in and everything is blended well, you’re done and you can store it in the fridge or serve immediately!