Cranberry Jalapeno Salsa With Cream Cheese

Every year my Aunt Cynthia brings her cranberry jalapeno salsa to our big family party. I look forward to eating it almost as much as I like the family party! Cynthia wasn’t able to make it this year, so I decided to make my own batch of salsa for our New Years Eve party. I just can’t go a whole year without this stuff! It was quick to throw together but tastes so fancy. If you love sweet/spicy/savory, you will love this salsa! Add cream cheese and it just doesn’t get any better in my book.

Cranberry Jalapeno Salsa
1 12 oz bag or 3 cups of fresh cranberries, rinsed and drained.
1/4 cup minced green onions
2 small jalapeno peppers, cored, seeded and minced
1/2 c. sugar
1/4 c. fresh cilantro leaves, minced
2 tbsp. finely grated fresh ginger
2 tbsp. fresh lemon juice
2 8oz packages cream cheese

Rinse, drain, and pick over cranberries, discarding all that are soft or bruised. Place them in a food processor; pulse until finely chopped but not mushy. Place crushed cranberries in a bowl; mix in onions, jalapeno peppers, sugar, cilantro leaves, ginger and lemon juice.Cover with plastic wrap and refrigerate at least 4 hours so flavors develop. It needs this time in the fridge….don’t skip this step! On a serving plate, place cream cheese; cover with the salsa. Serve with crackers. I prefer Ritz, but Wheat Thins are good too.



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