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“This is delicious, easy to make and very different from your typical salsas. The combination of tart and sweet adds to its appeal.” Try it—it’s sensational! Mary Guertin - Bourbonnais, IL
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1/4 cup (calculated without chips) equals 78 calories, trace fat (trace saturated fat), 0 cholesterol, 46 mg sodium, 20 g carbohydrate, 2 g fiber, trace protein. Diabetic Exchange: 1 starch.
Originally published as Cranberry Chili Salsa in Simple & Delicious November/December 2009, p43
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Nov. 30, 2010 by Paul'sWife
Whoops! I forgot to rate it.....FIVE STARS BABY!!!
I served this as an appetizer at Thanksgiving and at my bible study group. It was a total hit! I was a little afraid that it was too hot when I sampled it right after I made it, but after it was in the fridge overnight, the flavors melded so well. I made it exactly as the recipe called for, except that I put the whites of the onions in the food processor (I used my blender), but reserved the green tops to mix in after it was blended; to add to the color and texture. Great recipe! Don't be afraid to try it!
Reviewed on Jan. 24, 2010 by rpierce
This is the best. I am not a fan of cranberries and absolutly loved this.
Reviewed on Dec. 25, 2009 by lucy_on_the_hill
Wow! What an explosion of different flavors in your mouth. I forgot to add the grated lime peel, but it was still exceptional. I used an entire bunch of cilantro (before it wilted) and just love it. I wonder if this will freeze nicely. I'd like to make a bunch while fresh cranberries are still available.
Reviewed on Dec. 07, 2009 by shelleyjCA2AZ
La Salsa mexican restaurants in Calif make something similar for the holidays...oh so good!!! I make something like your recipe...only I use canned cranberry sauce
Reviewed on Nov. 23, 2009 by cheriwinkle
This is absolutely delicious! I have a blender and found it hard to keep the salsa chunkiness, so I may hand chop at least half the cranberries next time and add in. I make homemade tortilla chips by cutting 96% fat free tortillas into wedges and baking in a 350' oven for 8-10 minutes or until light golden brown. I will be looking for more opportunities to serve this over the holidays!
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