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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


  1. Place the cranberries in a food processor and turn on low; you kind of want them to be a little chunky.
  2. Put the cranberries and all other ingredients in a bowl.
  3. Mix the ingredients together and mix up good.
  4. Refrigerate for several hours or overnight so that all the flavors have a chance to blend together.
  5. Serve chilled with Wheat Thins or the crackers or chips of your choice.