Description
A vibrant and tangy cranberry salsa combining fresh cranberries, apple, jalapenos, and spices. Perfect for serving with cream cheese and crackers or as a flavorful accompaniment to meats and chips.
Ingredients
Scale
Salsa
- 1 12-ounce package fresh cranberries
- 1 Granny Smith apple, peeled, cored, roughly chopped
- 1/2 red onion, peeled, roughly chopped
- 1/2 cup packed fresh cilantro
- 1/2 cup granulated sugar, more or less to taste
- 2 tablespoons lime juice
- 1 4 ounce can diced green chilies
- 2–4 jalapenos, seeded, roughly chopped (reserve the seeds)
- 1 inch ginger, peeled, roughly chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For serving
- 2 blocks (16 ounces) cream cheese, softened
- crackers, crostini or bread if serving with cream cheese
- tortilla chips if serving plain
Instructions
- Combine Ingredients: Place all the salsa ingredients in a food processor and process until desired consistency is reached; the recipe suggests a fine texture.
- Chill Salsa: Refrigerate the salsa for at least 30 minutes and up to one week to let the cranberries macerate in the sugar and the flavors meld while the tartness mellows.
- Adjust Flavor: Before serving, drain off any excess liquid. Taste and adjust by adding more sugar if too tart, lime juice if you want more tang, jalapeno seeds or red pepper flakes for more spice, and salt and pepper to enhance flavor.
- Serve: Spread softened cream cheese on a plate or in a dish and top with the drained salsa. Serve with crackers, crostini, or bread. Alternatively, serve the salsa plain with tortilla chips or as a side for chicken, pork, turkey, salmon, or steak.
Notes
- Prep time does not include chilling time.
- Storage: Keep salsa refrigerated in an airtight container for up to 7 days. Drain excess liquid before serving and adjust seasoning as flavors mellow over time.
- Freezing: Salsa can be frozen up to one month in an airtight container. Thaw overnight in the refrigerator and drain before serving. Adjust taste as needed. Pureeing before freezing can help maintain texture and works well as a sauce or dip.
- Servings: 12-15 servings
