(shown au naturale & "tweaked")

Looking for something sweet, sour and spicy that you can make in a flash for a party? Then you definitely need to try this crazy-delicious cranberry-jalapeño salsa by allrecipes. I made some for Thanksgiving this year, with a few tweaks (namely mixing it up with a block of Philadelphia cream cheese) and served it up with some sesame water crackers...and voila!  A party in your mouth!  What's nice about this salsa is that you can use the leftovers for a multitude of other dishes. I gave some to a friend to taste test and she came up with the brillant idea of  pairing it with some grilled sausage. Mmmm!

Cranberry-Jalapeno Salsa (adapted from a recipe by allrecipes)


makes roughly 2 cups of salsa

1 (12 ounce) bag cranberries, fresh or frozen

1 bunch cilantro, chopped

1 bunch green onions, cut into 3 inch lengths

1 jalapeño pepper, seeded and minced

2 limes, juiced

3/4 cup white sugar

1 pinch salt

1 block of Philadephia cream cheese (optional)


- 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.

* TIP: For an alternate serving suggestion, original recipe says to just pour 1 cup of salsa over a block of cream cheese and serve it that way but I found mixing the salsa and the cream cheese up in a food processor made a better tasting product.
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