Cranberry Salsa

This gluten-free, low-calorie appetizer is a fun twist on traditional salsa.


  • 1   jalapeño pepper
  • ½   medium Granny Smith apple
  • 1   green onion
  • 1   lime
  • 1 cup (250 mL) cranberries, thawed
  • 1 tbsp (15 mL) sugar
  • ¼ cup (50 mL) fresh cilantro leaves
  •  Gluten-free crackers or tortilla chips


  1. Remove the stem from the jalapeño, then cut in half lengthwise. Remove the seeds and veins with the Coated Utility Knife and place the jalapeño into the Manual Food Processor.

  2. Cut the apple and green onion into chunks and add to the processor. Process until finely chopped.

  3. Juice the lime with the Juicer to measure 1 tbsp (15 mL). Add the juice, cranberries, sugar, and cilantro to the processor. Process until the cranberries are coarsely chopped, scraping down the sides of the bowl as needed.

  4. Serve the salsa in a small bowl with crackers or chips.


  • 10  servings

Nutrients per serving:

U.S. nutrients per serving (2 tbsp/30 mL:): Calories 20, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 4 g, Protein 0 g

Cook's Tips:

The Core & More is another great tool for quickly and easily removing the seeds and veins of the jalapeño, which lessens the spiciness of the pepper.

You can make this recipe ahead of time. Just store it in the refrigerator, covered, for up to two days.

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