Cranberry Salsa: For Women Who Can Handle the Heat
Need a last-minute dish that tastes like you actually planned ahead? Say hello to a Fresh Cranberry Salsa— a spicy-sweet, 7-ingredient wonder that delivers just enough jalapeño heat to keep everyone awake. It’s bright, addictive, and yes, you’ll eat it by the spoonful before serving it. Zero judgment.
This recipe came from my dear friend Betsy over 20 years ago. Proof that the best recipes are jotted down on a piece of scrap paper and shared between women who know a thing or two about flavor, friendship, and showing up for each other.
Try it. It’s spicy, sharp, and impossible to resist — just like us.
Ingredients
- 1 (8-oz) bag fresh cranberries
- 1 handful fresh cilantro
- 1 bunch scallions, just the green
- 2 jalapeños, seeded if preferred
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 3/4 cup sugar
Instructions
- Grab a blender or food processor.
(Yes, you can chop everything by hand, but cranberries roll everywhere. Trust me—plug in the machine. It’s worth washing.) - Dump the fresh cranberries into the processor and pulse briefly.
- Rough chop the cilantro, scallions, and jalapeños.
Remove the seeds if you prefer less heat or leave them in if you’re feeling dangerous. - Add cilantro, scallions, jalapeños, lime juice, olive oil, and sugar to the processor.
- Pulse everything together until you reach a salsa/relish consistency.
Not purée. Not soup. Think: chunky, bright, and ready to be devoured with a spoon. - Taste and adjust. Add more lime for edge, more sugar for balance, more jalapeño if your family needs a kick.
- Refrigerate before serving. Can be stored in the fridge for 5ish days, or frozen.
- Serve and enjoy.
Great as a side, over cream cheese, or as a chip dip before the turkey lands. Feeds 6–8 civilized adults, fewer if you put it next to tortilla chips.
