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Salsa Ingredients :
- 1 (12oz) bag fresh cranberries, rinsed and dried
- 2 jalapeños, seeded and coarsely sliced
- 4-6 scallions, green and white parts, sliced (about ½ c)
- ¼ c cilantro leaves, roughly chopped, packed + additional cilantro for garnish
- 1 tsp lime juice, freshly squeezed
- ¼ tsp kosher salt
- ¾ c sugar, more to taste if desired
- ¼ tsp cumin
For Serving :
- Shallow serving dish;
- 16 oz. cream cheese (or consider half cream cheese, half goat cheese);
- Crackers (a sturdy variety) or other favorite dipping vessel!
Directions :
- Put ingredients (in order) in food processor.
- Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all the ingredients are finely chopped, but not pureed.
- Transfer the mixture to a bowl and refrigerate for at least an hour, preferably overnight. Don’t worry if it appears a bit brown at first. As the salsa chills, it will turn a lovely deep red.
- Spread cream cheese (or cream cheese/goat cheese mixture) in shallow bowl, top with salsa; garnish with chopped cilantro. (Our family also adds a little dried thyme because we love it).
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