I get no credit for this actual recipe for Cranberry Jalapeño Salsa. I only get credit for passing it on to you. You will enjoy it. It is a bit high in sugar, but it’s a holiday dish and you won’t be eating the whole bowl. Though you might be tempted! You can find the original recipe here; but read on because I prepare it a bit differently from the original.
Such a delightful combination of flavors: the sweet, tart flavor of cranberries, the sweetness of sugar, the spicy flavors of onion, jalapeño & cilantro, and the tart lime flavor.
You may find that you’ll want to make this for non-holiday occasions as well. Here’s a hint: buy cranberries now, while in season, and then freeze them. They freeze well and allow you to enjoy them year round!
The original recipe doesn’t mention it, but this dish is better if you make it up in advance and then refrigerate for several hours or overnight. Also, it suggest serving with wheat thins. Your favorite chip for dipping will work as well.
Cranberry Jalapeño Salsa
- 1 package of cranberries
- 1 bunch of green onions minced
- 2 minced jalapeños de-vein and de-seed if you don’t want it too spicy
- 1 cup chopped cilantro use stems to end of leaf sprouts, not “trunk” stems
- 3/4 cup sugar
- 1 tablespoon of olive oil
- juice of 1 lime
Place the cranberries in a food processor and turn on low; you kind of want them to be a little chunky.
Put the cranberries and all other ingredients in a bowl.
Mix the ingredients together and mix up good.
Refrigerate for several hours or overnight so that all the flavors have a chance to blend together.
Serve chilled with Wheat Thins or the crackers or chips of your choice.
You can also serve it over cream cheese or brie!
Try not to eat the whole bowl!