Cranberry Jalapeno Salsa Recipe
This quick and easy cranberry jalapeno salsa is tangy, spicy, super fresh and tastes amazing served over soft cream cheese with your favorite crackers. It’s the perfect festive appetizer for holiday parties, Thanksgiving dinner or any time you can get your hands on some fresh cranberries.
Servings: 8 people
Calories: 61kcal
Ingredients
- 12 ounces cranberries fresh
- 2 tablespoons lime juice
- 1/4 cup cilantro roughly chopped
- 1/3 cup green onions thinly sliced
- 1/2 small jalapeno seeds removed
- 3/4 cup sugar
- 1/4 teaspoon salt
- 8 ounces cream cheese room temperature
Instructions
- In a food processor, add the cranberries, lime juice, cilantro, green onions, jalapeño, sugar, and salt. Pulse until minced. Scrape down the sides and pulse again until no large chunks remain.
- Store in an airtight container for 4 hours to allow time to marinate.
- Before serving, drain the juices from the cranberry mixture. Place the room temperature cream cheese on a serving platter and scoop the Cranberry Salsa over the top. Enjoy!
Video
Notes
Storing instructions: this salsa will keep well in an airtight container in the fridge for up to 3 days.
Serve with crackers or tortilla chips.
Nutrition
Calories: 61kcal | Carbohydrates: 14g | Protein: 1g | Sodium: 1517mg | Potassium: 429mg | Fiber: 3g | Sugar: 9g | Vitamin A: 505IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 1.4mg