Cranberry Jalapeno Salsa
No-cook cranberry jalapeno salsa with cranberries, bell pepper, jalapenos, cilantro, onion, crushed pineapple, sugar, and salt served over cream cheese.
Equipment
- Food processor
Ingredients
Ingredients
- 8 ounces cranberries fresh or frozen, thawed if frozen
- 1 green bell pepper seeds removed
- 2-3 jalapenos seeds and ribs removed for mild heat
- 1/2 bunch fresh cilantro stems removed
- 1 small white onion
- 1 8-ounce can crushed pineapple lightly drained
- 2/3 cup sugar
- 1 teaspoon salt
- 1-2 8-ounce blocks cream cheese softened, for serving
- crackers for serving
Instructions
Instructions
- Remove the seeds and ribs from the bell pepper and jalapenos. Quarter the onion and remove the thick cilantro stems.
- Add the cranberries, bell pepper, jalapenos, cilantro, onion, drained pineapple, sugar, and salt to a food processor.
- Pulse 5 to 6 times, then check the texture. Continue pulsing only until the salsa is chunky and finely chopped, not pureed.
- Transfer to a bowl, cover, and refrigerate for at least 30 minutes. An hour or overnight is even better.
- Place softened cream cheese on a serving plate and spoon the cranberry jalapeno salsa over the top. Serve with crackers.
Notes
Use the pulse function so the salsa stays chunky instead of turning into a puree. Make it ahead if possible because the flavor improves as it rests. Use fewer jalapenos for mild salsa or leave some seeds in for more heat. Serve over softened full-fat cream cheese with sturdy crackers.
