Cranberry Jalapeno Salsa
This page may contain affiliate links. Learn More.
Prepare your taste buds for a flavor explosion with our zesty and festive Cranberry Jalapeno Salsa! Combining the sweet tartness of cranberries with the fiery kick of jalapenos, this vibrant salsa is the perfect homemade sauce to any gathering or meal.
In this tantalizing recipe, we’ll show you how to create a salsa that’s not only bursting with flavor but also adds a pop of color and excitement to your table. Whether you’re hosting a holiday party, serving up tacos, or simply looking to spice up your snack game, our Cranberry Jalapeno Salsa is sure to impress.
The first time I had cranberry salsa was when my mom made it for Thanksgiving. She was tired of everyone hating on her cranberry sauce, so she decided to take it in a direction she thought we would all like. And bam, everyone loved it. I fell in love with cranberries after that and started making all kinds of yum yums with them.
I promise if you make this, you will change your whole perception of cranberries, even if you already like them now. And it’s fun to be adventurous.
Best cranberry sauce
For more yummy cranberry ideas that you won’t want to miss, check out these delicious offerings including the world’s best homemade cranberry sauce!
For more ideas on what you can do with hot and flavorful jalapenos, check this out:
- Easy Jalapeno Cheddar Biscuits
- Easy Jalapeno Popper Chicken Casserole Recipe
- How to Make Refrigerator Pickled Hot Peppers
- Pico de Gallo Recipe from Garden Fresh Ingredients
- Homemade Rotel Tomatoes Recipe
- Stuffed Jalapenos
Cranberry salsa with jalapeno
So let’s get on with making this one of a kind delicious salsa that beats all the other salsas out of the water! All you need is some cranberries and a few other ingredients. It takes minutes to chop them up and then you let them set together for a bit and taste the magic!
Cranberry Jalapeno Salsa
Ingredients
- 1 ½ c cranberries
- ½ c sugar
- 3 green onions
- 1 jalapeno
- 1 c cilantro
- 1 Tbsp lime juice
- ¼ tsp salt
- ¼ c sour cream
Instructions
- In a food processor place all the cranberries and pulse until you get a coarse chop. You don’t want to puree the berries. Place in a bowl and add the sugar and stir.
- Slice the green onions, both green and white parts into thin slices and add to the cranberries.
- Cut off the stem and hollow out the seeds of the jalapeno and chop into small pieces and add to the mixture.
- Remove the larger stems from the cilantro and rough chop into small pieces and add to the bowl.
- Cut the lime and squeeze about a tablespoon of juice and add it along with the salt and sour cream. Give everything a really good mix, cover and refrigerate for about 3-4 hours.
- Choose whatever you are serving alongside the salsa, i.e., bread/crackers and spread a layer of cream cheese for the base if you'd like. Using a fork, scoop up the salsa to allow the juice to drain before piling it on top! Garnish with extra cilantro or green onions.
