NEXT RECIPE >

Cranberry Chili Salsa Recipe
Cranberry Chili Salsa Recipe photo by Taste of Home
Next Recipe

Cranberry Chili Salsa Recipe

Read Reviews
5 7 9
Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 10 servings

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 3/4 cup sugar
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons minced fresh cilantro
  • 2 green onions, chopped
  • 2 teaspoons lime juice
  • 1 teaspoon grated lime peel
  • 1/4 teaspoon each ground allspice, cinnamon and cumin
  • Tortilla chips

Nutritional Facts

1/4 cup: 78 calories, 0g fat (0g saturated fat), 0mg cholesterol, 46mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 0g protein Diabetic Exchanges: 1 starch.

Directions

  1. Place the cranberries, sugar, chilies, cilantro, onions, lime juice, peel and spices in a food processor; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips. Yield: 2-1/2 cups.
Originally published as Cranberry Chili Salsa in Simple & Delicious November/December 2009, p43

Sweet Red Wine

Enjoy this recipe with a sweet red wine.


Reviews for Cranberry Chili Salsa

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Trumpetvine 118634
Reviewed Sep. 3, 2011

"This is the best salsa I've ever had. I make it for every BBQ. Love it!"

MY REVIEW
Paul'sWife 108145
Reviewed Nov. 30, 2010

"Whoops! I forgot to rate it.....FIVE STARS BABY!!!"

MY REVIEW
Paul'sWife 101998
Reviewed Nov. 30, 2010

"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!"

MY REVIEW
rpierce 118631
Reviewed Jan. 24, 2010

"This is the best. I am not a fan of cranberries and absolutly loved this."

MY REVIEW
lucy_on_the_hill 173284
Reviewed Dec. 25, 2009

"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."

MY REVIEW
shelleyjCA2AZ 145627
Reviewed Dec. 7, 2009

"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"

MY REVIEW
cheriwinkle 145626
Reviewed Nov. 23, 2009

"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!"

Loading Image