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Cranberry Chili Salsa Recipe

Cranberry Chili Salsa Recipe

“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. YIELD:10 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Cranberry Chili Salsa

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Trumpetvine User ID: 6137826 118634
Reviewed Sep. 3, 2011

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

Paul'sWife User ID: 4918322 108145
Reviewed Nov. 30, 2010

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

Paul'sWife User ID: 4918322 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!"

rpierce User ID: 2357226 118631
Reviewed Jan. 24, 2010

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

lucy_on_the_hill User ID: 163576 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."

shelleyjCA2AZ User ID: 219453 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"

cheriwinkle User ID: 1239361 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!"

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