Cranberry Salsa

This cranberry salsa is fresh cranberries, sugar, jalapenos and herbs, all blended together in a food processor to make a unique dip option. Serve your salsa with chips or on top of cream cheese with crackers for an easy appetizer.

Course Appetizer

Cuisine American

Prep Time 10

Chilling Time 1

Total Time 1 10

Servings

Calories 54kcal

Author Sara Welch

Ingredients

12 ounces fresh cranberries
1/4 cup green onions sliced
1/3 cup granulated sugar
1/2 cup cilantro leaves
2 tablespoons lime juice
2 tablespoons diced jalapeno seeds and ribs removed
1/4 teaspoon salt

Instructions

Place the cranberries, green onions, sugar, cilantro leaves, lime juice, jalapeno and salt in the bowl of a food processor.
Pulse until the ingredients are finely chopped.
Transfer the cranberry mixture to an airtight container, and refrigerate for a minimum of one hour. It's best to let it sit for 4-8 hours for maximum flavor.
Serve with tortilla chips, or spoon it over a block of cream cheese and serve with crackers.

Notes

This recipe works best with fresh cranberries. Frozen cranberries will not have the same texture, and can release excess water into the salsa.
The recipe calls for jalapeno with the seeds and ribs removed, which makes for a mild salsa. If you prefer a spicy salsa, leave some of the pepper seeds and ribs in.

Nutrition