Cranberry Salsa
By now you've probably found yourself wondering at least once, "What should I take to the New Year's party?" Well, I have the answer!
I first tried this incredible cranberry salsa when my friend—and fellow food lover—Kim brought it to one of our craft nights. One bite and I was hooked! It's the perfect appetizer for ringing in the New Year because it's fresh, colorful, festive, and a delicious change from the usual party dips.
The sweet-tart cranberries, fresh cilantro, zesty lime, and just a little kick from the jalapeño make this salsa absolutely irresistible. Serve it over a block of cream cheese with your favorite crackers, or scoop it up with hearty tortilla chips. Trust me—people will be asking you for the recipe before the night is over!
Cranberry Salsa
Ingredients
- 1 (12-ounce) bag fresh or frozen cranberries
- 1 bunch cilantro
- 1 bunch green onions, cut into 3-inch pieces
- 1 jalapeño, seeded and minced
- Juice of 2 limes
- ¾ cup granulated sugar (or sweetener to taste)
- Pinch of salt
Instructions
- Place the cranberries, cilantro, green onions, jalapeño, lime juice, sugar, and salt into the bowl of a food processor.
- Pulse until everything is chopped to a medium salsa consistency. Be careful not to over-process.
- Refrigerate until ready to serve. For the best flavor, let it chill for at least an hour.
- Serve at room temperature over a block of cream cheese (or Neufchâtel cheese for a lighter option) with whole-grain crackers or sturdy tortilla chips.
Tips
- This salsa tastes even better after the flavors have had a few hours to meld together.
- Adjust the sweetness by adding more or less sugar to suit your taste.
- Leftovers make a fantastic spread on turkey sandwiches or wraps!