Cranberry Salsa
Ingredients
Cranberry Salsa:
- 12 oz bag fresh cranberries, washed
- 2 jalapeños, stems removed and roughly sliced (keep the seeds in the peppers)
- 1 small bunch of green onions, roughly sliced (about ⅔ cup)
- ¼ cup cilantro, roughly chopped
- ½ Tbsp lime juice, fresh or bottled
- ¼ tsp kosher salt
- ½ cup granulated sugar, more to taste if desired
Serve with:
- 16 oz cream cheese or neufchatel cheese, at room temperature
- Wheat Thins and Ritz Crackers
Instructions
- Place cranberries, jalapeños, green onions, and cilantro in a food processor. Blend until fine. Transfer mixture to a bowl and stir in the lime juice, salt, and sugar to taste. Allow to macerate, chill, and marry the flavors in the fridge for 2 hours or more.
- To serve: spread cream cheese evenly onto two plates. Divide the salsa on top of both plates of cream cheese. Serve with crackers (Wheat Thins and Ritz Crackers are our favorite.)
Notes
- If making ahead of time, keep the cranberry salsa and cream cheese separate until ready to serve. The salsa tends to bleed into the cream cheese the longer it is stored.
- Store leftovers in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Cranberry salsa can also be frozen for up to 2 months separately from the cream cheese. Let it come to room temperature in the fridge.