Party season is well underway and while I have my go to appetizers I wanted to venture out of my comfort zone and try something a bit different. Now I have seen salsas like this before but not with an added kick of spicyness to it. If you have been following my recipes you know that I love to add some heat to my cooking. My favorite way to add heat is with Jalapenos or Sriracha. So of course I had to add both!
This recipe is a great blend of tart cranberries with the heat of jalapeno added to it. You layer this salsa on a cracker with some cool refreshing cream cheese and you have a fantastic simple appetizer.
This salsa literally takes about 5 minutes to prepare. Finely chop up fresh cranberries in a food processor then mix all ingredients together in a bowl and Voila! Ready to refrigerate. The salsa needs to sit for at least 4 hours in the refrigerator before serving otherwise it will be too tart. The cranberries lose their tartness when macerating in the sugar for a bit. Plus the flavors of the jalapeno and green onion intensify as well.
I only wish I would have made this earlier on in the party season so I can enjoy this salsa for just a bit longer.
Enjoy your Holiday Season!
Ingredients:
- 1 (12-ounce) bag of fresh cranberries
- 1/2 Cup sugar
- 1 Cup cilantro, chopped
- 4 Green onions, chopped
- 1 Jalapeno pepper, seeded and finely chopped
- 1/8 teaspoon Sriracha
- 1 lime, juiced
- 1 pinch salt
- 1 Block cream cheese (for serving)
Instructions:
Place cranberries in bowl of a food processor and pulse until finely chopped.
In a medium sized mixing bowl add sugar to the cranberries and stir to combine.
Add cilantro, green onions, jalapeño, salt, sriracha and the juice of one lime.
Place in glass dish and refrigerate at least 4 hours or overnight.
To serve, place cream cheese on a plate and use a slotted spoon to mound the cranberry salsa on top.
Serve with your favorite crackers or bread.
Recipe adapted from Garnish with Lemon
- 1 (12-ounce) bag of fresh cranberries
- 1/2 Cup sugar
- 1 Cup cilantro, chopped
- 4 Green onions, chopped
- 1 Jalapeno pepper, seeded and finely chopped
- 1/8 teaspoon Sriracha
- 1 lime, juiced
- 1 pinch salt
- 1 Block cream cheese (for serving)
- Place cranberries in bowl of a food processor and pulse until finely chopped.
- In a medium sized mixing bowl add sugar to the cranberries and stir to combine.
- Add cilantro, green onions, jalapeño, salt, sriracha and the juice of one lime.
- Place in glass dish and refrigerate at least 4 hours or overnight.
- To serve, place cream cheese on a plate and use a slotted spoon to mound the cranberry salsa on top.
- Serve with your favorite crackers or bread.
This is a great flavour combination for a starter. I’d make my cranberries sugar free by using a substitute like erythritol.
Hi Katrin, Thank you! I have never tried erythritol. It is one of my nutritional goals in the new year to cut down on white sugar, I am going to have to try it out!
Mmmm. I love appetizers, especially ones with cream cheese!
Me too Elaine! This is a fabulous holiday appetizer and super simple to make.
This sounds like a great way to use up the last of my cranberry stash! I’ll have to make this for NYE!
The combination of sweet and spicy is one of m favorites! What a great way to break the traditional approach to cranberries around the holidays. Can’t wait to try!
Thanks Sara! I loved the addition of the crisp jalapeno, spicy yumminess!
Pretty! Loving the combination of cranberry and jalapeno. I’m in!