September 22, 2012 by Emily Pergament
We had to search high and low for cranberries at this time of year, and ended up getting frozen cranberries at Whole Foods. They were somewhat thawed by the time we got home, and then we put them in the fridge for a few hours to continue to thaw.
Once we got home, this was really easy to make. Very colorful and pretty. It would make an impressive gift for the holidays, given in a cute jar (perhaps a hipster mason jar?).
This salsa is so intense – it’s really sweet and spicy. It’s a great combination, which I wasn’t expecting (I really didn’t know what to expect of this, to be honest). We tried it with and without the cream cheese. I think it tasted nice with the cream cheese since it added another texture and cut the intensity of the flavors a bit, allowing us to indulge more.
See the little bit of cream cheese under the salsa?
I definitely hope to make this for the holidays or at least ask a relative who’s hosting to make it!
Use a food processor or chopper:
1 bag of fresh cranberries*, chopped by a chopper or food processor
1 fresh jalapeno, deseeded and chopped
4-5 green onions
½ bunch of cilantro
Then stir in:
½ cup sugar
2-3 TBSP canola vegetable oil (olive oil works, too)
Refrigerate for a couple of hours, stirring occasionally. Serve as a dip, or over a bar of cream cheese with corn chips or your favorite crackers.