Cranberry-Jalapeño Fresh Salsa

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Tex-mex · 135 min · vegetarian, low-carb

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Ingredients

• 1 12 oz bag fresh cranberries
• 1 jalapenos
• 1 green onions
• 1/4 cup fresh cilantro
• 1 limes
• 1 orange
• 1/4 cup granulated sugar
• 1/4 tsp ground cumin
• 2 blocks (8 oz each) cream cheese
• 1 large bag tortilla chips

Method (tap to check — screen stays awake)

1. Pulse the cranberries with the sugar in a food processor until coarsely chopped — think confetti, not paste. A few bigger pieces are welcome.
2. Finely chop the jalapenos (seed them for a milder batch, leave the seeds for the real thing), green onions, and cilantro, and stir them into the cranberries.
3. Add the juice of both limes, the zest and juice of the orange, the cumin, and a pinch of salt. Stir well.
4. Cover and refrigerate at least 2 hours and up to overnight — the rest is the recipe: the sugar dissolves, the raw cranberry pucker mellows, and the jalapeno settles in.
5. To serve, set the softened cream cheese blocks on a platter, spoon the salsa generously over the top, and surround with tortilla chips. Stand back.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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