Ingredients
Instructions
Pulse the Berry
Pulse the fresh cranberries in a food processor until they are coarsely chopped — ensure they are not over-blitzed or they will become watery. Alternatively, chop them finely by hand.
Mince and Dice
Seed and finely mince the jalapeño. Mince the red onion and chop the cilantro until it is vibrantly green.
Combine and Marinate
In a non-reactive bowl, combine the cranberries, jalapeño, onion, and cilantro. Stir in the honey, lime juice, olive oil, and salt. Toss until the ingredients are evenly mixed. Taste and adjust the honey if the berries are too tart.
Chill
Let the salsa sit in the refrigerator for at least 30 minutes before serving. This allows the honey to soften the tartness of the cranberries and the flavors to fully integrate.
Plating & Garnishing
Top warm cauliflower tacos. The deep red color and sweet-tart-spicy profile provide a brilliant contrast to roasted vegetables and crema.