Ignite your taste buds and impress your guests with a vibrant combination of sweet and spicy flavors in this Jalapeno Cranberry Salsa. This recipe delivers a bold combination of tart cranberries, fiery jalapenos, and refreshing citrus that comes together to create an unforgettable dip perfect for any gathering.
This Jalapeno Cranberry Salsa is perfect for serving at holiday parties, tailgate parties, or cozy family gatherings.
While cranberries are a staple in Thanksgiving feasts, this salsa twists the tradition, incorporating the punch of jalapenos.
What You'll Love About This Recipe
- Bold Flavors: The harmony of sweet cranberries with spicy jalapenos creates an unforgettable taste.
- Versatility: This salsa pairs wonderfully with creamy cheeses, crispy crackers, or even as a gourmet sandwich spread.
- Ease of Preparation: With a simple prep and chill process, this recipe is accessible to cooks of all levels.
- Festive Appeal: Its vibrant red and green colors are perfectly suited for holiday spreads.
Cranberries: Fresh, plump berries work best. Look for firm, glossy cranberries to ensure peak tartness and sweetness.
Green Onions: Adds a mild, yet slightly sharp flavor. Choose ones with crisp, green tops and a firm white base.
Jalapeno: This is the spice factor. Pick a firm jalapeno with a bright green color for the best kick.
Cilantro: Fresh and vibrant, cilantro brings a burst of freshness. Go for leaves that are bright green without any wilting.
Lime Juice: The zestier, the better. A freshly squeezed lime can uplift the entire salsa with its citrusy tang.
Sour Cream: It provides a creamy texture that balances out the heat. Opt for full-fat sour cream for a richer taste.
Cream Cheese: Acts as a decadent base for your salsa. A full-fat block will give you the creamiest texture.
Begin with your cranberries, giving them a whirl in the food processor until they are finely chopped but not pureed; think of confetti, not sauce.
Transfer these ruby gems to a mixing bowl and sprinkle with sugar. The sugar will draw out their natural juices and sweetness.
Now, slice your green onions with elegant precision, letting the white and green parts rain into the bowl like a mild, crunchy confetti.
For the jalapeno, slice off the top, core out the seeds carefully and chop it up finely.
Remove the larger stems from the cilantro and rough chop into small pieces and add to the bowl.
Next, squeeze the lime until you have about a tablespoon of juice, adding a punch of citrus to your mix. Then add in the salt and sour cream for a smooth, tangy base.
Stir it all together then place it in the fridge for a couple of hours. This will allow the sugar to pull out the juices from the cranberries and jalapeno, and allow the flavors to meld.
Garnish the top with a little extra cilantro and serve along side sliced bread or crackers and enjoy!
Experience the dance of sweet and spicy on your palate with this Jalapeno Cranberry Salsa, the perfect partner for your crackers and a must-have on your holiday table.
- 1 ½ cups of cranberries
- ½ cup of sugar
- 3 green onions
- 1 jalapeno
- 1 cup of cilantro
- 1 tablespoon of lime juice
- ¼ teaspoon of salt
- ¼ cup of sour cream
- 1 block (8 ounces) of cream cheese
- Pulse cranberries in food processor for coarse chop, not puree.
- Transfer to bowl; add sugar; stir.
- Slice green onions thinly; add to bowl.
- De-stem, de-seed, chop jalapeno finely; add.
- Rough chop cilantro, avoiding large stems; include in bowl.
- Add lime juice, salt, sour cream; mix well.
- Cover; refrigerate 3-4 hours.
- Spread cream cheese on serving dish.
- Drain salsa with fork; layer over cream cheese.
- Garnish with extra cilantro, green onions.
For a bolder taste, let salsa sit in the fridge atleast 3 hours, allowing the flavors to meld beautifully. Enjoy your vibrant and tangy Jalapeno Cranberry Salsa!
Fridge Storing Option: Store the salsa in an airtight container for up to 3-4 days. The cream cheese should be kept covered and can last for up to a week.
Freezer Storing Option: Freezing is not recommended for this recipe as it will drastically change the texture of the salsa.
Reheating: No reheating is necessary; serve chilled for the best experience.
Salsa Consistency: To get that perfect salsa texture, pulse carefully. You’re after chopped cranberries, not cranberry sauce.
Balancing Heat: Love the heat or fear it, remove the seeds from the jalapeno according to your bravery level. The more seeds, the fiercer the fire.
Chilling Time: Patience is a virtue. The longer the salsa chills, the more developed the flavors. Aim for at least 3 hours.
Cream Cheese Base: Let your cream cheese sit at room temperature before spreading to achieve a smoother base.
Drain the Salsa: Before topping the cream cheese, ensure to drain the salsa to prevent a soggy situation.
Garnishing: Add a final flourish of chopped cilantro or green onions on top for a fresh, eye-pleasing garnish.
Serving: Offer a variety of dippers—crackers, toasted bread, or even sliced cucumbers for a lighter touch.
- Vegan-Friendly: Swap out cream cheese and sour cream with plant-based alternatives.
- Sugar Alternatives: If you're cutting back on sugar, try a natural sweetener like honey or agave nectar, but add gradually to taste.
- Fruit Swaps: Try swapping cranberries for pomegranate seeds or chopped mango for a tropical twist.
- Herb Twists: Not a fan of cilantro? Basil or mint can offer a refreshing change of pace.
- Cheese Changes: Experiment with different bases like goat cheese or a blend of mascarpone and ricotta.
Looking for more cranberry recipes? We've got a delicious cranberry baked brie which is a holiday classic.