Spicy Cranberry Salsa
This beautiful holiday dish is a big hit at our house. We serve it on wheat or other crispy crackers. Cranberries and various forms of chile peppers combine to make a very nice sweet-heat treat. —Diane Smith, Pine Mountain, Georgia
Total TimePrep: 25 min. + chilling
- 1 package (12 ounces) fresh or frozen cranberries
- 1/4 cup coarsely chopped green onions
- 1/4 cup fresh cilantro leaves
- 1/4 cup coarsely chopped green pepper
- 1 tablespoon minced fresh gingerroot
- 2 to 3 teaspoons ground chipotle pepper
- 1 medium lime
- 1 can (10 ounces) diced tomatoes and green chiles, drained
- 3/4 cup sugar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 3 packages (8 ounces each) cream cheese, softened
- Assorted crackers
- Place the first 6 ingredients in a food processor. Finely grate enough zest from lime to measure 2 teaspoons. Cut lime crosswise in half; squeeze juice from lime. Add zest and juice to food processor. Process until coarsely chopped. Transfer to a bowl. Stir in diced tomatoes and green chiles, sugar, salt and cayenne. Refrigerate, covered, at least 4 hours.
- Spread cream cheese onto a serving platter; top with cranberry salsa. Serve with crackers.
Nutrition Facts1 serving: 134 calories, 10g fat (6g saturated fat), 29mg cholesterol, 184mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 2g protein.
Originally published as Cranberry Salsa for the Holidays in Taste of Home Christmas Annual 2019
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