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Jalapeño Cranberry Salsa
Ingredients
- 12 ounces cranberries
- 1 bunch green onions, chopped into 2-inch lengths
- 2 jalapeño peppers, roughly chopped
- 1 bunch cilantro, roughly chopped
- 1 cup sugar (cane sugar)
- 2 lime, juiced
- 1⁄4 teaspoon non-iodized salt
- 16 ounces whipped cream cheese
Directions
- Place cranberries, cilantro, green onions and jalapenos into the bowl of a food processor. Pulse on and off until coarsely chopped. Scrape down the side of the bowl as needed. Be very careful not to over chop or cranberries will liquify.
- Add cranberry mixture into a bowl and mix in sugar, lime juice, and salt.
- Place cranberry salsa into the refrigerator overnight.
- Spread whipped cream cheese on a serving platter. (Note: If you have regular cream cheese, just throw it in your mixer and whip it on high for about 5 minutes until light and airy.)
- Using a slotted spoon, spoon salsa over cream cheese leaving any excess liquid in a bowl.
- Serve with your favorite crackers or chips! Enjoy!