Cranberry Salsa is made with traditional tomato salsa ingredients, but with cranberries and some added sugar in place of the tomatoes. For a traditional cranberry sauce, try my Homemade Cranberry Sauce.
When you think of salsa, you probably think of the classic tomato salsa. But, did you know you can simply replace the tomatoes with cranberries to get a salsa that is perfect for the holidays? For an added treat, pour the salsa over a block of cream cheese to use as a spread for crackers.
How to Make Cranberry Salsa
It’s really easy to make this cranberry salsa, and it’s the perfect addition to your holiday menu. It’s delicious on its own with tortilla chips or poured over a block of cream cheese to serve as a spread for crackers. And, you can use fresh cranberries (like I did), or frozen cranberries. Just be sure to let the frozen cranberries thaw before using.
To make the salsa, add the cranberries, cilantro, green onion, sugar, jalapeno peppers, lime juice, and salt to a food processor. Blend the ingredients together until the salsa reaches your desired consistency. Serve at room temperature. Store any leftovers in a sealed container in the refrigerator.
How to Seed and Dice Jalapeno Peppers
Knowing how to seed and slice a jalapeno properly will make your life a whole lot easier. After cleaning and removing the jalapeno seeds, the rest is a short mixture of chopping and mixing. Removing the seeds from a jalapeno is a touchy business, literally speaking. Hopefully, this isn’t your first rodeo with cutting a jalapeno, but if so, take my advice from here on out. Some people think that the seeds hold all of the heat, others think the membrane is the culprit.
If you have ever cut into a jalapeno all willy-nilly you may have experienced accidental eye or nose contact. Trust me, you do not want to experience this. To avoid this accidental tragedy I suggest wearing gloves or holding the jalapeno with a paper towel while you cut. Make a lengthwise cut, exposing the membranes that hold the seeds in place. Then take a spoon and scrape out the membrane, working from the bottom to the top of the pepper. Scoop the seed directly into the compost. Finally, WASH YOUR HANDS! Like really get in there and wash them with soap. Gloves for the win!
- 16 ounces fresh cranberries (about 4 1/2 cups), or frozen (thawed)
- ½ cup cilantro (can be omitted if you don't like)
- ¼ cup green onions, chopped
- ¼ cup granulated sugar
- 2-3 medium jalapeno peppers, seeded, diced, and chopped
- 2 medium limes, juiced (about 1/4 cup)
- ½ teaspoon kosher salt
- 8 ounces cream cheese, optional
- crackers, for serving
- Add the cranberries, cilantro, green onion, sugar, jalapenos, lime juice, and kosher salt to a food processor. Blend until it reaches your desired consistency.
- Pour salsa over a block of cream cheese (optional) and serve with crackers. Refrigerate leftovers.
Did you make this recipe?
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