Holiday Salsa Recipe

5 21 22
Holiday Salsa Recipe
Holiday Salsa Recipe photo by Taste of Home
Publisher Photo

Holiday Salsa Recipe

Read Reviews
5 21 22
Publisher Photo
When we offer this cream-cheesy salsa of fresh cranberries, cilantro and a little jalapeno kick, everyone hovers around the serving dish until it’s scraped clean. —Shelly Pattison, Lubbock, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 6 green onions, chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 package (8 ounces) cream cheese, softened
  • Assorted crackers or tortilla chips

Directions

Pulse cranberries and sugar in a food processor until coarsely chopped. Stir together with onions, cilantro and jalapeno. Cover and refrigerate several hours or overnight.
To serve, place cream cheese on a serving plate. Drain salsa; spoon over cream cheese. Serve with crackers or chips. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Holiday Salsa in Simple & Delicious December/January 2013, p38

Nutritional Facts

1 serving: 146 calories, 7g fat (4g saturated fat), 21mg cholesterol, 71mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 1g protein.

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 6 green onions, chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 package (8 ounces) cream cheese, softened
  • Assorted crackers or tortilla chips
  1. Pulse cranberries and sugar in a food processor until coarsely chopped. Stir together with onions, cilantro and jalapeno. Cover and refrigerate several hours or overnight.
  2. To serve, place cream cheese on a serving plate. Drain salsa; spoon over cream cheese. Serve with crackers or chips. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Holiday Salsa in Simple & Delicious December/January 2013, p38

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Reviews forHoliday Salsa

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MY REVIEW
Amygrantfan User ID: 4337846 278208
Reviewed Nov. 23, 2017

"So, so good! This is the perfect blend of sweet and spicy. It tastes great as a dip for crackers & tortilla chips and looks beautiful on your holiday table."

MY REVIEW
sholstein44 User ID: 7111583 258782
Reviewed Nov. 14, 2017

"My advice is to double the reicpe, its outstanding! Didn't use the cream cheese, & didn't miss it, best salsa I've come across."

MY REVIEW
lynniesams User ID: 8857068 258693
Reviewed Dec. 26, 2016

"I made this salsa for Christmas Eve with my family. Fantastic! Everyone loved it including my twin 12 year olds! It was gone within hours! I'm thinking about adding finely chopped pecans next time (New Years Eve)!!!"

MY REVIEW
rmbarr059 User ID: 4046105 258623
Reviewed Dec. 25, 2016

"This was just delicious. The flavors combine beautifully. Will make this much more in the future! The only thing I would say is get yourself two blocks of cream cheese rather than just one. There was a lot of the salsa leftover. Thanks for sharing this awesome recipe!"

MY REVIEW
gina.kapfhamer User ID: 8717427 255864
Reviewed Oct. 24, 2016

"My mom makes this every year for Christmas! It makes for a super easy and festive appetizer!

She also adds in 1 Tablespoon of olive oil and 1 Tablespoon of lime juice. When I make it, I use a few teaspoons of the green Tabasco sauce instead of fresh jalapenos. Lots of easy variations on this one, but it's always a hit!"

MY REVIEW
tamarapearson User ID: 3272516 241994
Reviewed Jan. 18, 2016

"The perfect balance of sweet and spicy, and so pretty on the plate!"

MY REVIEW
Metrocookbookdivany User ID: 6837772 239345
Reviewed Dec. 13, 2015

"This was a very sophisticated, easy to make addition to our holiday party menu. The sugar offsets the heat of the pepper and the cream cheese tempers it. The recipe calls for a whole bag of cranberries, which made a large batch. I used only a third of it for one block of cream cheese, which I cut in half horizontally to cover the bottom of my serving dish. For large gatherings, you can easily top 3-4 bricks of cream cheese. We used the leftovers as salsa for tortilla chips."

MY REVIEW
labudadj User ID: 4097850 230512
Reviewed Aug. 1, 2015

"Haven't tried this yet but it sounds wonderful and I will do it soon. However, I have a question - could the salsa be blended into the softened cream cheese or would it end up being soupy? I made the spicy cranberry chutney from TOH and that is fantastic!"

MY REVIEW
Emalanych User ID: 7805947 216976
Reviewed Jan. 5, 2015

"I made this for my New Year's Eve Party. This was everyone's favorite. I am going to make it every hear at Christmas time. 5 stars on presentation and taste. I didn't change a thing."

MY REVIEW
SwtTooth16 User ID: 7182649 216593
Reviewed Jan. 1, 2015

"I was really excited to make this recipe because not only did it look beautiful in the picture, but it sounded delicious too. I was not disappointed. Everyone at my Christmas party loved it. The only thing I would do differently is use more jalape?o pepper just because my family likes spicy dishes and this was definitely more sweet than hot. I think the balance between the two could be a little better for those that like a "bite" to their food."

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