Cranberry Jalapeño Salsa

Tortilla chip dipped into cranberry jalapeno salsa with chips and cranberries in the background.

5 from 19 votes

Cranberry jalapeño salsa is fresh and flavorful, the perfect appetizer for any holiday celebration. This salsa takes 10 minutes to prep and features an irresistible combination of sweet, sour, and spicy flavors.

Prep Time10

Chill2

Total Time2 10

Course: Appetizer

Cuisine: American

Diet: Vegan

Servings: (½ cup each)

Calories: 81kcal

Author: Sarah Pilley

Equipment

food processor

Ingredients

12 ounces fresh cranberries
1 jalapeño roughly chopped, seeds removed for milder salsa
3 green onions green and white parts, roughly chopped
½ cup cilantro 1 bunch, leaves and stems
2 tablespoons lime juice and zest for garnish
½ cup granulated sugar or coconut sugar
¼ teaspoon salt

US Customary - Metric

Instructions

Before making your fresh salsa, thoroughly wash and dry the cranberries, jalapeño, cilantro, and green onion. Excess water will cause a liquid dip.
Roughly chop 1 jalapeño, 3 green onions, and ½ cup cilantro into no larger than 1” pieces. The food processor often has trouble ensuring the cilantro stems are finely processed, so chop them a bit finer.
Next, add 12 ounces fresh cranberries, chopped jalapeño, green onion, and cilantro to a food processor.
Process the mixture in short 1-second pulses. 40 to 45 pulses is enough to get the cranberries to a relish-like consistency. Aim for around 30 to 35 pulses for a chunkier salsa. Anything beyond 45 pulses will result in a smoother salsa, almost sauce-like.
Scrape down the sides of the salsa halfway through to ensure all the ingredients are incorporated and chopped.
Place the salsa in a medium-sized bowl. Add 2 tablespoons lime juice, ½ cup granulated sugar, and ¼ teaspoon salt. Mix to incorporate. The sugar will dissolve into the cranberry juices.

For a tarter salsa, start with ¼ cup of sugar and add from there. For an extra sweet dip, use ¾ cup.

You can enjoy the salsa immediately, but to allow the flavors to meld let it chill in the fridge for 2 hours.

Notes

Adjust the Heat: Depending on your spice tolerance, you can remove or keep the seeds for the jalapeño. Add another jalapeño (with seeds) or a spicier pepper like a serrano if you want an even spicier salsa. Make sure to wear gloves when preparing the peppers!

Storage: Store leftover salsa in an airtight container in the refrigerator for 3 days. The juices from the cranberries tend to pool, so mix the salsa before serving.

Make-Ahead Tip: To prep the salsa even further in advance, you can individually prepare and store the cranberries and the remaining ingredients. This prevents the cranberries from releasing too much liquid ahead of time. Mix all the ingredients about 2 hours before you want to serve the salsa, and then refrigerate the salsa.

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