Cranberry Jalapeño Salsa with Cream Cheese
Cranberry Jalapeno Salsa is a vibrant and bright salsa recipe made from juicy and tart cranberries, freshly chopped cilantro, sliced green onions, lime juice, tangy sour cream, and diced jalapenos for a delicious kick of spice. Serve them on crackers or crusty slices of bread with a spread of cream cheese as the ultimate appetizer!
Like any good salsa recipe, such as my juicy mango salsa, it's important to allow all of the salsa ingredients to meld together in the fridge for a few hours to intensify the flavor of this dish. Assemble it within 15 minutes in the morning and have it ready for your evening festivities!
Why You'll Love This Recipe
- This cranberry jalapeno salsa is incredibly easy to put together, full of fresh ingredients and packed with sweet, tangy, and slightly spicy flavors.
- It's a stunning salsa recipe with vibrant color – the perfect appetizer to proudly display at holiday parties and other special occasions.
- Make easy variations to this cranberry salsa with some ingredient swaps I recommend in the post below. Great for aligning with your own personal preferences.
When it comes to recipes that only call for a handful of ingredients, it's so important to select the best produce and high-quality ingredients – it makes a huge difference to the overall flavor of the salsa!
I love to display this beautiful cranberry jalapeno salsa on top of crackers and crusty slices of bread, but feel free to use it as a side dish or a topping for other dishes too, such as turkey or Dutch Oven Orange Roasted Chicken.
INGREDIENT NOTES
- Cranberries – I've used fresh cranberries for this salsa, although you could use frozen and thawed cranberries instead.
- Sugar – White granulated sugar melts the best for making this fruity salsa and adds a good amount of sweetness to offset the tart notes of the cranberries and the spicy heat of the jalapeno.
- Green onions – Thinly sliced, both the green and white parts.
- Jalapeno – Adds a delicious kick of heat to the salsa to balance all the flavors but won't be overpowering. Make sure to deseed the jalapeno or you will end up with a spicier salsa.
- Cilantro – Adds a brightness and freshness to the salsa.
- Lime juice – The acidity from the lime juice helps to cut through the sweetness.
- Salt – Great for enhancing flavors. Got sea salt? Use it instead of regular salt to season the salsa for some extra depth of flavor.
- Sour cream – Helps to thicken the salsa and provides a delicious tangy flavor.
- Cream cheese – Use this as a spread for whatever base you decide to use, such as crackers or slices of bread.
FRESH VERSUS FROZEN CRANBERRIES
While this recipe calls for the use of fresh cranberries, you can actually make use of frozen cranberries if you aren’t able to source the fresh variety.
For frozen cranberries, it's best to wait for them to thaw. Place the frozen cranberries in a colander, and allow them to thaw and drain at the same time. You don't want this salsa to have extra liquid because it will distract from the flavors!
Most fruits, like cranberries, will naturally release juices. That's totally okay! Just be sure to stir so the flavors can be mixed around evenly.
TIPS FOR MAKING MY CRANBERRY JALAPENO SALSA
- I highly recommend that you chill the cranberry salsa in the fridge as directed in the recipe, as this will allow all the flavors to meld together and the spice from the jalapeños to intensify. The wait is worth it!
- Younger jalapeños with smoother skin are typically milder than older ones with wrinkly skin. This is good to know when deciding how spicy you want the salsa to be.
- Use gloves when deseeding jalapenos to avoid skin irritation.
- Easily adjust the spice level in this salsa recipe by either omitting the jalapenos and using green bell pepper instead, keeping the seeds in the jalapenos, or even using a spicier pepper, such as serranos!
- Chopping all the ingredients finely is the key to getting the flavors and textures right. It might be time consuming, but it can really make a huge difference. You can always use the food processor to chop all the ingredients into the perfect size.
- Not a fan of cilantro? You can make do with mint leaves instead. Not only does it lend a nice pop of color and freshness, but also lends a little zing to the base flavors of the salsa.
- Got a few extra minutes? Grill the jalapeno peppers in a pan until they develop a slight char, allow them to cool down and then use them for the recipe. This will lend a bit of smokiness to the salsa and really take the flavors to the next level.
MAKE AHEAD INSTRUCTIONS
Refrigeration Instructions
Since this salsa needs to be chilled in the fridge for a few hours before being served, it automatically makes it a great recipe to make ahead of your parties.
Assemble your cranberry jalapeno salsa and chill it in the fridge for a minimum of 3-4 hours. You can also make it a day or two in advance. Give it a good stir before using it as a topping on your crackers and crusty bread slices.
STORAGE INSTRUCTIONS
- Refrigeration: Store your cranberry jalapeno salsa in an airtight container in the fridge for 3 days. As time goes by, the salsa ingredients will start to soften.
- Freezer: I don’t recommend freezing the salsa as this can change its texture.
MORE SALSA RECIPES
Cranberry Jalapeno Salsa
Ingredients
- 1 ½ c cranberries
- ½ c sugar
- 3 green onions
- 1 jalapeno
- 1 c cilantro
- 1 Tbsp lime juice
- ¼ tsp salt
- ¼ c sour cream
- 1 8 oz block cream cheese
Instructions
- In a food processor place all the cranberries and pulse until you get a coarse chop. You don’t want to puree the berries. Place in a bowl and add the sugar and stir
- Slice the green onions, both green and white parts into thin slices and add to the cranberries.
- Cut off the stem and hollow out the seeds of the jalapeno and chop into small pieces and add to the mixture.
- Remove the larger stems from the cilantro and rough chop into small pieces and add to the bowl.
- Cut the lime and squeeze about a tablespoon of juice and add it along with the salt and sour cream. Give everything a really good mix, cover and refrigerate for about 3-4 hours.
- Choose whatever you are serving alongside the salsa, i.e., bread/crackers and spread a layer of cream cheese for the base. Using a fork, scoop up the salsa to allow the juice to drain before piling it on top! Garnish with extra cilantro or green onions.
Nutrition
Notes
David's Tips
Heat control:- Mild = Remove all jalapeño seeds/ribs
- Spicy = Keep some seeds or add ½ tsp cayenne
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Let us know how it was!Recipe FAQs
WHAT ELSE COULD I ADD TO THIS CRANBERRY JALAPENO SALSA?
Chopped cucumbers can also be thrown in for some extra crunchiness- if you can, use English cucumbers and keep the peel on. Chopped green bell peppers are also delicious and can offer a non-spicy alternative to jalapenos, if you prefer.
IS THIS CRANBERRY SALSA SUPER SPICY?
Not at all! The jalapenos provide a lovely kick of heat and flavor that balances out the sweetness and tartness in the salsa. You can either increase the jalapenos or omit them entirely.
WHAT CAN I SERVE THIS SALSA WITH?
I find this cranberry jalapeno salsa is a real hit for Thanksgiving and Christmas when most of the cranberry recipes come out, and it looks stunning as a topping for crackers and slices of crusty bread. You can also enjoy this salsa alongside tortilla chips, or as a topping to dishes, such as this Instant Pot Salmon.
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