Why I love this cranberry salsa
This year, I decided to make something new for cranberries. I usually make my favorite cranberry relish, but I really wanted to think a little outside the box.
Luckily, I had all of these ingredients on hand. I almost always have an open can of chipotle peppers in my fridge leftover from making my favorite chipotle salsa, and my fridge always, always has a bunch of fresh cilantro.
This salsa works really well if you want to do that cranberry salsa over cream cheese/goat cheese spread, but it really holds up on it’s own with some tortilla chips too.
If you’re hoping for a dairy free goat cheese alternative, I like this vegan feta whipped with a few ingredients. I used it as a base for my prosciutto bruschetta and it works really well as an alternative to whipped goat cheese.
More cranberry recipes: homemade stuffing with cranberries / cranberry relish / cranberry shortbread bars / cranberry margaritas
Ingredient notes:
- Cranberries – Opt for fresh cranberries if you can, but frozen will work if you allow them to thaw.
- Chipotle peppers – You can find these in the international isle in your local grocer, they are usually packed in the adobo sauce you will need for this recipe as well.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make cranberry salsa
Making this recipe couldn’t be easier. It’s really just throwing it into the food processor and blending. Normally, I don’t even bother to measure my ingredients, but I’ve provided the measurements in the recipe below.
As you measure, place your ingredients into the food processor and blend them until the salsa is sort of smooth. Basically, you’re just looking to get rid of the large chunks and make sure they’re aren’t any stems left from the cilantro.
More holiday recipes: dairy free scalloped potatoes / healthy sweet potato casserole / brined turkey breast / dairy free pumpkin pie / leftover turkey salad
Frequently asked questions
Homemade cranberry salsa typically lasts about 5-7 days when stored in an airtight container in the refrigerator. Use your best judgement, if anything seems spoiled it’s time to toss it.
Cranberry Salsa
Ingredients
- 1 12- ounce bag fresh cranberries
- 1/3 cup roughly chopped sweet onion, about 1/4 large onion
- 1 garlic clove, peeled
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 2 chipotle peppers in adobo sauce
- 1 teaspoon cumin
- 1 cup cilantro, leaves and small stems
- 1/2 teaspoon coarse salt
Instructions
- Place all ingredients into a large food processor.
- Blend until almost smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I just made it. It is too hot, didn’t realize canned jalapeños were so hot.
Do you need to cook the cranberries first?
No you do not.