Tangy cranberry salsa has just the right amount of zip. It is a gorgeous snack or appetizer for any gathering, especially during the holiday season!
It also pairs perfectly with your meat dishes. And let’s face it…doesn’t it look stunning! This dip is a perfect addition to your party spread. For more delectable dips try Spinach Artichoke Dip, Caramel Apple Dip, and Avocado Lime Ranch Dip.
Cranberries + Jalapenos = Delicious Salsa!
Cranberry season is one of my faves. I love the sweet and tangy zip of these sweet berries. I especially love pairing it with Turkey, but cranberries can be used for so much more!
This tangy dip has just a bit of kick and makes a fabulous appetizer or party dish. You can pour this chunky goodness over cream cheese to add some velvety cream elements, but it’s perfect as is also.
Pull out the crackers and get ready to wow with this gorgeous snack that is terrifically tasty. It can be paired with pork loin or chicken, just to name a couple, so be sure to freeze a few bags of cranberries to whip this up all year long.
How to Make Cranberry Salsa
CHOP. Fit your food processor with a medium blade. Add the cranberries, cilantro, green onion, jalapeno pepper, lime juice, sugar and garlic salt to the food processor. Chop until you get a medium blend.
SERVE. Serve at room temperature. We love to pour this over a block of cream cheese and scoop it up with crackers.
REFRIGERATE. Refrigerate if you are not going be serving right away.
Aside from the cranberries I think the jalapeños are the most important. They add so much flavor! One way to control how much heat you get from the jalapeños is through the seeds. For minimal heat, remove all the seeds. For extra heat, add more seeds.
Though you can serve this right away I would recommend letting the flavors marinate for at least an hour.
How to Serve + Storing Info
There are so many ways to serve this salsa! I like to have this salsa served next to a tray full of different types of crackers. Ritz, triscuits and wheat thins are all great choices as are tortilla chips. We also like to pour it over a block of cream cheese and serve with crackers too.
Not only is this salsa good for dipping, you can use it to flavor many other dishes such as over grilled chicken, pork tenderloin, on a chicken or turkey sandwich, or spread over a cheese quesadilla.
Storage: This cranberry salsa can be stored in an airtight container in the fridge for up to a week.
For more appetizers, check out:
Cranberry Salsa Recipe
- 12 oz bag cranberries fresh or frozen
- 1 bunch cilantro chopped
- 1 bunch green onion cut into 3 inch length
- 1 jalapeno pepper seeded and minced
- 2 tbsp lime juice
- 2/3 c white sugar
- 1/2 tsp garlic salt
- Fit your food processor with a medium blade. Add the cranberries, cilantro, green onion, jalapeno pepper, lime juice, sugar and garlic salt to the food processor. Chop until you get a medium blend.
- Serve at room temperature. We love to pour this over a block of cream cheese and scoop it up with crackers.
- Refrigerate if you are not going be serving right away.