Cranberry Chili Salsa Recipes

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FRESH CRANBERRY SALSA RECIPE



Fresh Cranberry Salsa Recipe image

This no-cook cranberry salsa recipe combines loads of fresh cranberries with spicy jalapeno peppers and a few other ingredients for a quick and easy holiday salsa. Bring on the chips!

Provided by Mike Hultquist

Categories     Appetizer     Salsa

Number Of Ingredients 12

12 ounces fresh cranberries
3 jalapeno peppers (finely chopped)
1 shallot (minced)
¼ cup green onion (chopped)
¼ cup chopped cilantro
2 tablespoons chopped fresh mint
¼ cup sugar
2 tablespoons apple cider vinegar
1 tablespoon honey
Juice from 1 small lime + some lime zest
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Rinse the cranberries then transfer them to a food processor. Pulse a few times to finely chop them. Do not overprocess.
  • Transfer the chopped cranberries to a large bowl and add the remaining ingredients (jalapeno, shallot, green onion, cilantro, mint, sugar, vinegar, honey, lime juice and zest, and salt and pepper).
  • Mix well. Seal and refrigerate at least 1 hour to let the flavors mingle. It's even better the next day.

Nutrition Facts : Calories 117 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 296 mg, Fiber 5 g, Sugar 21 g, ServingSize 1 serving

CRANBERRY CHILI SALSA



Cranberry Chili Salsa image

"This is delicious, easy to make and very different from your typical salsas. The combination of tart and sweet adds to its appeal." Try it-it's sensational! Mary Guertin - Bourbonnais, IL

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2-1/2 cups.

Number Of Ingredients 9

1 package (12 ounces) fresh or frozen cranberries, thawed
3/4 cup sugar
1 can (4 ounces) chopped green chilies
3 tablespoons minced fresh cilantro
2 green onions, chopped
2 teaspoons lime juice
1 teaspoon grated lime zest
1/4 teaspoon each ground allspice, cinnamon and cumin
Tortilla chips

Steps:

  • Place the cranberries, sugar, chilies, cilantro, onions, lime juice, zest and spices in a food processor; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips.

Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

CRANBERRY SALSA



Cranberry Salsa image

Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.

Provided by Shan559

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 7

1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
¾ cup white sugar
1 pinch salt

Steps:

  • Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 37.4 g, Fat 0.3 g, Fiber 4.5 g, Protein 1.3 g, Sodium 37.7 mg, Sugar 28.6 g

CRANBERRY CHILI SALSA



Cranberry Chili Salsa image

The original of this recipe was found in the Taste of Home, Simple & Delicious, Nov/Dec 2009 magazine. I have, however, slightly tweaked it!

Provided by Sydney Mike

Categories     Fruit

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (16 ounce) bag cranberries, thawed, if frozen
3/4 cup granulated sugar
1 (4 ounce) can green chilies, chopped
3 tablespoons fresh cilantro, minced
2 green onions, chopped thin
2 teaspoons fresh lime juice
2 teaspoons lime zest, minced
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon cumin

Steps:

  • Put all the ingredients in a food processor, then cover & pulse just until blended.
  • Transfer to a serving bowl & chill before serving, with either tortilla chips of large corn scoops.

CRANBERRY, ORANGE AND CILANTRO SALSA



Cranberry, Orange and Cilantro Salsa image

Categories     Condiment/Spread     Sauce     Herb     Pepper     Thanksgiving     Low Sodium     Cranberry     Orange     Fall     Hazelnut     Bon Appétit

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 red bell pepper
1 fresh poblano chili
1/2 cup sugar
1/4 cup orange juice
2 cups cranberries, coarsely chopped
1/4 cup chopped toasted hazelnuts
2 tablespoons grated orange peel
1/3 cup chopped fresh cilantro

Steps:

  • Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili.
  • Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Mix in cilantro into salsa. Season to taste with salt and pepper.

SPICY CRANBERRY SALSA



Spicy Cranberry Salsa image

Fruity flavors and racy hot peppers make this a zingy accompaniment to poultry or pork.

Provided by RJStasiak

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 4h20m

Yield 6

Number Of Ingredients 9

2 cups chopped cranberries
1 small apple - peeled, cored, and finely chopped
1 orange - peeled, sectioned, seeded, and finely chopped
⅓ cup white sugar
1 shallot, finely chopped
1 jalapeno pepper, seeded and finely chopped, or more to taste
1 green onion, thinly sliced
1 tablespoon freshly squeezed lime juice
1 tablespoon white wine vinegar

Steps:

  • Mix cranberries, apple, orange, sugar, shallot, jalapeno pepper, green onion, lime juice, and vinegar together in a bowl. Cover bowl with plastic wrap and refrigerate for flavors to blend, 4 to 24 hours.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 20 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.6 mg, Sugar 14.9 g

SPICY CRANBERRY SALSA



Spicy Cranberry Salsa image

This beautiful holiday dish is a big hit at our house. We serve it on wheat or other crispy crackers. Cranberries and various forms of chile peppers combine to make a very nice sweet-heat treat. -Diane Smith, Pine Mountain, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 24 servings.

Number Of Ingredients 13

1 package (12 ounces) fresh or frozen cranberries
1/4 cup coarsely chopped green onions
1/4 cup fresh cilantro leaves
1/4 cup coarsely chopped green pepper
1 tablespoon minced fresh gingerroot
2 to 3 teaspoons ground chipotle pepper
1 medium lime
1 can (10 ounces) diced tomatoes and green chiles, drained
3/4 cup sugar
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
3 packages (8 ounces each) cream cheese, softened
Assorted crackers

Steps:

  • Place the first 6 ingredients in a food processor. Finely grate enough zest from lime to measure 2 teaspoons. Cut lime crosswise in half; squeeze juice from lime. Add zest and juice to food processor. Process until coarsely chopped. Transfer to a bowl. Stir in diced tomatoes and green chiles, sugar, salt and cayenne. Refrigerate, covered, at least 4 hours., Arrange cream cheese on a serving platter; top with cranberry salsa. Serve with crackers.

Nutrition Facts : Calories 134 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 184mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY SALSA



Cranberry Salsa image

Make and share this Cranberry Salsa recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 8

1 (12 ounce) package fresh cranberries, picked over and stemmed
2 large celery ribs, finely diced
1 small white onion, finely diced
1 -3 fresh jalapeno chile, seeded and minced
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
3/4 cup sugar
3 tablespoons fresh lime juice

Steps:

  • Chop cranberries coarsely (can do this in food processor if desired), and place in a mixing bowl.
  • Add all other ingredients and stir to combine.
  • Check salsa for seasoning (salt) and spice (chiles).
  • Cover, and refrigerate several hours to develop flavors fully.

CRANBERRY SAUCE SALSA



Cranberry Sauce Salsa image

Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner. This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love. Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff). Stir in some lime zest and juice, and a sprinkling of chile powder, cumin and cayenne. Serve with enchilada pie or tortilla chips, and consider stocking canned cranberry sauce in your cabinet all year long.

Provided by Margaux Laskey

Categories     easy, snack, dips and spreads, appetizer, side dish

Time 10m

Yield About 1 cup

Number Of Ingredients 12

1/2 cup whole cranberry sauce (homemade or canned)
1/2 cup cherry or grape tomatoes, chopped
1/4 cup onion, finely chopped
1/4 cup chopped fresh cilantro
1 jalapeño, finely chopped (seeds removed if you don't like it spicy)
1 clove garlic, minced
Zest of 1 lime
Juice of 1/2 a lime
1/8 teaspoon chile powder
1/8 teaspoon cumin
Dash of cayenne (optional)
Kosher salt and fresh ground pepper to taste

Steps:

  • In a medium bowl, combine cranberry sauce, tomatoes, onion, cilantro, jalapeno, garlic, lime zest and juice, chili powder, cumin and cayenne and stir to combine. Season with salt and pepper to taste.
  • Allow to rest for at least 30 minutes so the flavors can meld. Serve with enchilada pie or with a bowl of tortilla chips.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 29 grams

TOMATO-CRANBERRY SALSA



Tomato-Cranberry Salsa image

Provided by Barbara Kafka

Categories     appetizer

Time 12m

Yield 2 1/4 cups

Number Of Ingredients 7

8 ounces fresh cranberries (2 cups)
1 small red onion, peeled and coarsely chopped ( 1/2 cup)
3/4 pound ripe tomatoes, cored, seeded and cut in 1/2-inch dice (about 1 3/4 cups), or 3/4 cup canned tomatoes, drained well and coarsely chopped
1 fresh jalapeno, seeded, deribbed and coarsely chopped, or 1 canned jalapeno, rinsed, drained and coarsely chopped
2 tablespoons fresh lemon juice
2 teaspoons Kosher salt
1/2 teaspoon ground cumin

Steps:

  • Place cranberries and onion in a food processor. Pulse until coarsely chopped. Add tomato and jalapeno. Pulse 2 to 3 times in short bursts just to combine.
  • Scrape mixture into a 2 1/2-quart souffle dish. Cover with a lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 5 minutes. Prick plastic, if using, to release steam.
  • Remove from oven and uncover. Stir in lemon juice, salt and cumin. Let stand until cool.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 347 milligrams, Sugar 5 grams

CRANBERRY SALSA WITH CILANTRO AND CHILES



Cranberry Salsa with Cilantro and Chiles image

Provided by Sara Kate Gillingham-Ryan

Categories     Sauce     Food Processor     Thanksgiving     Vegetarian     Quick & Easy     Low Cal     Cranberry     Low Cholesterol     Cilantro     Seed     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 10

4 teaspoons pumpkin seed oil
1/2 cup natural unsalted pepitas (shelled pumpkin seeds)
Sea salt
2 cups fresh cranberries or frozen, thawed
1 1/3 cups chopped green onions (dark green parts only; about 2 bunches)
1 cup chopped fresh cilantro
2 tablespoons minced seeded serrano chiles
6 tablespoons sugar
6 tablespoons fresh lime juice
Ingredient Info: Pumpkin seed oil is available at specialty foods stores and from culinarydistrict.com. Look for pepitas at the supermarket or at a natural foods store.

Steps:

  • Heat oil in skillet over medium heat. Add pepitas; stir until golden, about 1 minute. Transfer to plate; sprinkle with sea salt. Place cranberries in processor. Using on/off turns, process until finely chopped. Transfer to bowl. Add onions, cilantro, and chiles. Stir sugar and lime juice in another bowl until sugar dissolves. DO AHEAD: Cranberry and lime juice mixtures can be made 4 hours ahead. Cover separately; chill.
  • Add cranberry mixture and pepitas to lime juice mixture; stir to combine.

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