Cranberry-Jalapeño Salsa

Jane Hoke, Birmingham, Alabama, Southern Living December 2010 Photo: Jennifer Davick; Styling: Buffy Hargett Make a festive holiday appetizer by combining fresh cranberries, green onions, and jalapeno pepper, and serving the fruit salsa with tortilla chips.

Cranberry-Jalapeño Salsa

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (12-oz.) package fresh cranberries

  • ⅓ to ½

    cup sugar

  • 2 to 3

    chopped green onions

  • 1

    seeded and chopped jalapeño pepper

  • 1

    tablespoon grated fresh ginger

  • 1

    tablespoon fresh lemon juice

  • ½

    teaspoon salt

  • ¼

    cup chopped fresh cilantro

  • Tortilla chips

  • Garnish: lime wedges


Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired. Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.


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