Cranberry Salsa with Lime


  • 1 package (12 oz.) fresh cranberries, picked over and stemmed

  • 2 large ribs celery, finely diced

  • 1 small white onion (about 4 oz.) finely diced

  • 1 jalapeno chile, seeded and minced

  • 1/4 cup chopped fresh cilantro

  • 1/2 teaspoon French Pantry Sel Gris Sea Salt

  • 3/4 cup sugar (or maple syrup)

  • 2 Tablespoons of French Pantry Tahitian Lime Oil

  • 1 Tablespoon of fresh squeezed lime



Chop your cranberries, celery, onion, jalapeno and fresh cilantro in the eco-chopper. You will have to do 3-4 separate chops.

Toss chopped items in bon COOK mixing bowl, add your salt, sugar, oil and fresh squeezed lime. Stir well to combine. Cover and refrigerate until ready to serve. The salsa is best if made several hours and up to 1 day in advance to allow the flavors to meld.

Makes about 3 cups. Served with Tortilla chips.


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